Beef-pot roast tex-mex style
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 4 | To 5 lb beef bottom roast; boneless, trimmed of fat | |
| 2 | tablespoons | Worcestershire sauce |
| 2 | tablespoons | Lime or lemon juice |
| 1 | tablespoon | Prepared mustard |
| 2 | Cloves garlic; minced | |
| 6 | ounces | Can spicy tomato juice |
| ½ | cup | Chili sauce |
| 1 | To 2 jalapeno peppers; finely chopped | |
| 2 | tablespoons | Fresh cilantro or parsley; finely chopped |
| 2 | teaspoons | Cumin seeds |
Directions
Put meat in shallow plastic dish just large enough to hold it. Combine Worcestershire, lime or lemon juice, mustard, garlic. Spread mixture over meat. Cover and refrigerate overnight.
Roast meat in preheated 325 degree oven for 1 hour. Combine remaining ingredients; pour over meat. Cover and roast 3 to 4 hours more at 275 degrees until meat is very tender. Baste occasionally with pan juices (thin with a little boiling water if necessary) Slice thinly to serve.
Makes about 6 to 8 servings. Approximately 200 calories per 3-½ oz.
serving. Source: Light and Spicy by Barbara Gibbons.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...