Texas Pot Roast Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main IngredientInterest Group

Ingredients

 Bottom round beef1 Pound, trimmed of all external fat
 Onion1 Large, chopped
 Garlic1 Clove (5 gm), minced
 Ground coriander seeds1⁄2 Teaspoon
 Ground cumin seeds3⁄4 Teaspoon
 Tomato paste6 Ounce (No Salt)
 Water3⁄4 Cup (12 tbs)
 Canned chopped green chiles3 Ounce
 Ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 989 Calories from Fat 287

% Daily Value*

Total Fat 32 g49.2%

Saturated Fat 10.7 g53.6%

Trans Fat 0.8 g

Cholesterol 276.6 mg92.2%

Sodium 1468.4 mg61.2%

Total Carbohydrates 70 g23.4%

Dietary Fiber 14.8 g59.2%

Sugars 36.8 g

Protein 109 g217.2%

Vitamin A 254.3% Vitamin C 200.8%

Calcium 21.2% Iron 103.1%

*Based on a 2000 Calorie diet

Directions

Brown meat on all sides in hot deep pot in its own fat.
Add onion and garlic and cook until onion is soft, about 3 minutes, stirring occasionally.
Stir in coriander, cumin, tomato paste, water, chiles and pepper.
Bring to boil; reduce heat, cover arid simmer until meat is tender, about 2 to 2 1/2 hours.
Slice thinly and freeze in portions suitable for your family, covered with sauce.
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