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