Pot Roast Espanada
|Chuck roast||5 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomato juice||1 Cup (16 tbs)|
|Red wine||1 Cup (16 tbs)|
|Canned green chili peppers||1 Can (10 oz)|
Heat fat in heavy skillet or Dutch oven.
Rub roast with flour mixed with salt and pepper; brown evenly on all sides.
Add onion and brown lightly; add remaining ingredients.
Cover tightly; simmer gently for 3 to 4 hours or until very tender.
Add more liquid during cooking, if necessary; turn roast if it has a tendency to stick.