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Mexican Roast




Source of Recipe


Patrick & Theresa Ames - holiday recipes


List of Ingredients




1 chuck roast
1 can beef broth
2 cans Rotel tomatoes (original)
2 lb Velveeta cheese
1 yellow onion
1 stick butter
2 green peppers
Meat tenderizer



Recipe



Brown roast in oil. Add onion and green pepper sauté until soft.
Place in cooking bag (turkey size) and sprinkle with meat tenderizer.
Melt butter, stir in 2 tbls (as if you are making gravy). Add beef
Broth. Chunk Velveeta and add to broth mixture. Stir until Velveeta
Is melted. Add Rotel and stir well. Pour over roast and seal bag.
Bake at 350° for one hour. Reduce heat and bake at 250° for one hour.