| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Pot roast, Meats, Main dish | 8 | Servings |
INGREDIENTS
| 4 | lb | Beef roast |
| 1 | tb | Vegetable oil |
| 2 | Medium onions, cut into wedg | |
| 1 | cn | (8 oz) tomato sauce |
| 1 | c | Picante sauce |
| 1 1/4 | ts | Ground cumin |
| 1/2 | ts | Oregano leaves, crushed or g |
| 2 | Garlic cloves, minced | |
| 1 | Green pepper, coarsely chopp |
INSTRUCTIONS
Pour oil into crock pot or dutch oven; add meat; mix spices and sauces in bowl and pour over meat; cook slowly in dutch oven, and check meat for tenderness after 2 hours. If added to crock pot instead, turn on LOW and let cook 6-8 hours. In either case, re- move meat to serving plate and keep warm; bring sauce to a boil and stir frequently until thickened (about 5 minutes). Skim fat from sauce, and serve with additional picante sauce over meat. Makes 6-8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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