| 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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