Mexican Pot Roast

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      Mexican Pot Roast
      4 lbs. lean, boneless chuck pot roast
      2 TBSP olive oil
      1 can (14-1/2 oz.) whole tomatoes
      1 can (3 oz.) chopped green chilies
      3 TBSP dry taco seasoning mix
      1 TBSP dry beef or chicken bouillon
      1 tsp. sugar
      1 tsp. onion powder
      1 tsp garlic powder
      Brown pot roast in olive oil in a Dutch oven. Combine tomatoes, green chilies, taco mix, bouillon, sugar, onion powder and garlic powder. Pour mixture over top of pot roast. Cover and simmer on low heat for 3-1/2 to 4 hours or until roast is tender. Carve into slices. Serve with noodles or rice.
      Yield: approximately 8 servings.

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