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Mexican Pot Roast

chef.tim.lee's picture
Ingredients
  Pot roast 5 Pound, sprinkled with salt and pepper (Shoulder Roast Is Good)
  Salt 1 Teaspoon (For Sprinkling On Roast)
  Pepper 1 Teaspoon (For Sprinkling On Roast)
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped or put through press
  Onion 1 Medium, chopped
  Canned whole peeled tomatoes 1 Pound, chopped (1 Can, S & W Brand)
  Canned chopped green chilies 8 Ounce (2 Cans, 4 Ounce Each, S & W Brand)
  Dry taco seasoning mix 3 Tablespoon
  Chicken bouillon powder/Dry beef bouillon 1 Tablespoon
  Sugar 1 Teaspoon
Directions

MAKING
1. Sprinkle roast with salt and pepper.
2. In a Dutch oven type pot, brown the pot roast in hot oil.
3. Remove meat temporarily to a platter.
4. Add onion and garlic to the dripping and fry till limp.
5. Combine tomatoes, green chili, taco mix, bouillon, and sugar.
6. Stir into the onion mixture.
7. Bring to a boil.
8. Return the roast to the pot.
9. Cover and simmer over low heat for 3 1/2 to 4 hours or until pot roast is tender.

SERVING
10. Carve into slices.
11. Serve with noodles or rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Servings: 
8

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