Beef-Pot Roast Tex-Mex Style
Source of Recipe
the web
List of Ingredients
4 to 5 lb beef bottom roast, boneless, trimmed of fat
2 tbsp worcestershire sauce
2 tbsp lime or lemon juice
1 tbsp prepared mustard
2 cloves garlic, minced
6 oz can spicy tomato juice
1/2 cup chili sauce
1 to 2 jalapeno peppers, finely chopped
2 tbsp fresh cilantro or parsley, finely chopped
2 tsp cumin seedsRecipe
Put meat in shallow plastic dish just large enough to hold it. Combine
Worcestershire, lime or lemon juice, mustard, garlic. Spread mixture over
meat. Cover and refrigerate overnight.
Roast meat in preheated 325 degree oven for 1 hour. Combine remaining
ingredients; pour over meat. Cover and roast 3 to 4 hours more at 275
degrees until meat is very tender. Baste occasionally with pan juices (thin
with a little boiling water if necessary) Slice thinly to serve.
Makes about 6 to 8 servings. Approximately 200 calories per 3-1/2 oz.
serving.
Servings: 8
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