631561 irish-mex pot roast

Yield: 8 servings

Measure 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 \N Carrot, cut up
5 \N 6 Red Bliss potatoes, washed and cut in half
1½ cup Canned crushed tomatoes

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

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