Texas steak \"pot roast\"
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1¼ | Outside round steak, trimmed | |
| Salt and pepper | ||
| 1 | cup | Beef stock |
| 1 | cup | Bottled salsa |
| 2 | tablespoons | Lime juice |
| 1 | Onions, sliced | |
| 2 | Cloves garlic, minced | |
| 2 | teaspoons | Ground cumin |
| ¼ | teaspoon | Hot pepper flakes |
Directions
In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown steak all over. Sprinkle with salt and pepper. Transfer to plate and set aside.
Stir stock into pan; bring to boil, stirring to scrape up brown bits.
Stir in salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to boil.
Return meat to pan. Cover tightly; bake in 375øF oven, turning meat every 30 minutes, for 2 to 2½ hours or until very tender. Makes 4 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living 20th Anniversary Cookbook.