Post by JJ Judkins on Nov 8, 2012 12:44:48 GMT -6
Mexican Pot Roast
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.
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.
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