Post by JJ Judkins on Jan 16, 2008 15:59:51 GMT -6
Kim's Mexican Pot Roast
Makes 12 to 16 servings
3 1/2 to 4 pounds well-trimmed boneless beef bottom round roast
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups salsa (homemade or use a good-quality prepared brand)
1 can (4 ounces) chopped green chiles, drained
1 can (16 ounces) tomato paste
1/2 cup water
1 envelope (1.25 ounces) taco seasoning mix
Rub roast with the salt and pepper and set aside.
In medium bowl, mix remaining ingredients. Pour half of the sauce into
4-quart or larger crockpot. Add roast, then pour remaining sauce over roast.
Cover and cook on low 8 to 10 hours or until meat is very tender. Remove
roast from crockpot, then skim any fat off top of sauce.
Slice meat against the grain and serve with the sauce.
Makes 12 to 16 servings
3 1/2 to 4 pounds well-trimmed boneless beef bottom round roast
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups salsa (homemade or use a good-quality prepared brand)
1 can (4 ounces) chopped green chiles, drained
1 can (16 ounces) tomato paste
1/2 cup water
1 envelope (1.25 ounces) taco seasoning mix
Rub roast with the salt and pepper and set aside.
In medium bowl, mix remaining ingredients. Pour half of the sauce into
4-quart or larger crockpot. Add roast, then pour remaining sauce over roast.
Cover and cook on low 8 to 10 hours or until meat is very tender. Remove
roast from crockpot, then skim any fat off top of sauce.
Slice meat against the grain and serve with the sauce.