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Picante Pot Roast
3 - 3 1/2 pounds
beef chuck pot roast
1 tablespoon oil
2 medium onions cut into ½ inch wedges
1 can (8 oz) tomato sauce
1 cup Pace picante sauce
1 1/4 teaspoons ground cumin
1/2 teaspoon oregano leaves, crushed
2 garlic cloves, minced
1 green pepper, chopped
In large skillet brown meat 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 2 - 2 ½ hours adding
green pepper during last 15 minutes of cooking. Begin
checking meat for tenderness after 1 ¾ hours of cooking.
Remove meat. Keep warm. Bring sauce in a skillet to a boil,
cook; stirring frequently until sauce is thickened about 5
minutes. Skim fat. Serve sauce and more Pace with meat.
Makes 6-8 servings.
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