Yield: 6 servings
Measure | Ingredient |
---|---|
3½ \N | Pound pot roast |
1 tablespoon | Vegetable oil |
2 \N | Onions cut into wedges |
1 \N | 8-ounce can tomato sauce |
1 cup | Picante sauce |
1¼ teaspoon | Ground cumin |
½ teaspoon | Organo leaves |
2 gallons | Cloves, minced |
1 \N | Green pepper, coarsely |
\N \N | Chopped |
In large dutch oven on stove, brown meat over medium heat in oil; drain. Sprinkle onions over meat; combine tomato sauce, picante sauce, cumin, oregano and garlic; pour over meat and onions. Reduce heat, cover and simmer gently about 2 to 2½ hours, adding green pepper during last 15 minutes of cooking. Remove meat to serving plate; keep warm. Bring sauce in pan to boil, stirring frequently until sauce is thickened (about 5 minutes). Skim fat from sauce; serve sauce and additional picante sauce with meat. On busy days, I just empty everything into the crockpot and let it cook on low for 6-8 hours!
Posted by Loren Martin on ILink Cuisine