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Mexican Pot Roast

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Ingredients
  Chuck roast/Lean stew beef 1 Pound
  Vegetable oil 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chili powder 1 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Dried ground chili peppers 1⁄8 Teaspoon
  Canned tomatoes 28 Ounce (1 can)
  Onion 1 Large, chopped
  Green pepper 1⁄2 , chopped
  Carrots 2 , sliced
Directions

Brown meat in a little oil.
Add water, seasonings and vegetables.
Cover and simmer for 1 1/2 to 2 hours.
Remove cover; cut meat into bite-size pieces and simmer for an additional 30 minutes until thickened.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish

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