Mexican Pot Roast (TNT)

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Mexican Pot Roast (TNT)

Post by pstarkoski on Sat Jan 10, 2009 12:01 am

....I was looking thru some of my old recipes and thought I would make a few of our favorites this week...We really love this one and it has a story that goes with it!! ... When our kids were in elementary school...(and they are 24 and 22 now) this is quite an old recipe!!....we used to pick our kids up at school at the end of the day. Well, my hubby got to be friends with a retired post man who was there picking up his grandchildren.....well you know how men are...they started talking and this recipe came from the grandpa and he gave it to my hubby and we have been having it ever since. So when I saw this recipe again, I thought it would be great to have it again!!
It is really good and the leftovers make great sandwiches!!
I bet you could do this in the crockpot too...just brown the meat first, add the sauce and let cook all day on low.

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 type pot. Combine tomatoes, green chilies, taco mix, bouillon granules, 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, rice, or mashed potatoes.
YIELD: approximately 8 servings.
Recipe source: A retired mailman from Boynton Beach, Florida.


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Age : 70
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