Picante pot roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef roast |
| 1 | tablespoon | Vegetable oil |
| 2 | eaches | Medium onions, cut into wedg |
| 1 | can | (8 oz) tomato sauce |
| 1 | cup | Picante sauce |
| 1¼ | teaspoon | Ground cumin |
| ½ | teaspoon | Oregano leaves, crushed or g |
| 2 | eaches | Garlic cloves, minced |
| 1 | each | Green pepper, coarsely chopp |
Directions
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.