MEXICAN POT ROAST

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 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

Directions

  • Brown pot roast in olive oil in a Dutch oven. Combine tomatoes, green chilies, taco mix, bouillon, 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 or rice.

Notes

This is from an internet friend Peg.

I tried it last night and it was delicious!!

Categories: Beef  Main Dish  Mexican 
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