Picante pot roast, crockpot

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

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