631561 irish-mex pot roast
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean boneless beef chuck roast |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Red pepper |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Dried oregano Pam or 1 tbsp. olive oil |
| 1 | medium | Sized onion, cut up |
| 1 | medium | Sized pepper, cut up |
| 1 | Carrot, cut up | |
| 5 | 6 Red Bliss potatoes, washed and cut in half | |
| 1½ | cup | Canned crushed tomatoes |
Directions
Combine chili powder, cumin, red pepper, black pepper, and oregano.
Make small slits in roast. Insert spice mixture into each slit. Save some of the spice mixture to add to the gravy. Spray Dutch oven with Pam; place over medium heat. Brown meat on both sides. Add onions, peppers, and carrot, and enough water to cover bottom of pan. Cover; roast in 350 degree oven for 1 hour. Add crushed tomatoes and potatoes; continue to cook 1 more hour or until meat is tender and potatoes are cooked. Remove roast to serving platter and slice.
Arrange vegetables around roast. Serve gravy separately.
Submitted By BARRY WEINSTEIN On 03-13-95