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Mexican Pot Roast




Source of Recipe


jenv71


List of Ingredients




2 Tbs (30 ml) olive oil
4-5 lbs (1.8-2.25 Kg) beef pot roast
Salt and freshly ground pepper to taste
1 cup (250 ml) dry red or white wine (optional)
1 medium onion, chopped
3-6 cloves garlic, finely chopped
2 cups (500 ml) chopped fresh or canned tomatoes
1 cup (250 ml) sliced mushrooms
2 bay (laurel) leaves
2 Tbs (30 ml) chili powder
1 tsp (5 ml) dried thyme


Recipe



Heat the oil in a skillet over high heat. Season the roast with salt and pepper and brown on all sides in the oil. Place remaining ingredients in the slow cooker and stir to combine. Add the meat and cook on low for 8 to 10 hours. Serves 6 to 8.

Stove top method: Add an additional cup of wine or water and place ingredients in a pot or casserole and simmer tightly covered over very low heat for 3 to 4 hours, or bake tightly covered in a preheated 250F (120C) oven for 3 to 4 hours, adding more liquid if necessary.