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.
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.