Pot Roast Piquante
|Beef pot roast||4 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Onions||2 , halved and sliced|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Ripe avocado||1 , sliced|
1. Coat meat with a mixture of flour, salt, and pepper.
2. Brown meat on both sides in hot oil in a large, heavy skillet.
3. Mix in the tomatoes, onions, olives, and chili powder. Cover and simmer until meat is tender, about 3 hours.
4. Remove meat to warm serving platter and pour
gravy over meat. Arrange avocado slices (drizzled with lemon juice to prevent discoloration) on top of pot roast and garnish with thin lemon cart wheels.