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Mexican pot roast

Mexican pot roast
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 1 tsp
  • flour - 2 Tbsp
  • water - 1/4 c
  • cold water - 1/4 c
  • can tomatoes, cut up - 1 oz
  • beef bouillon - 2 tsp
  • envelope taco seasoning mix - 1/2 item
  • can green chilies, drained, seeded and chopped - 1 oz
  • beef or pork pot roast - 3 3

How to make mexican pot roast:

Brown meat (use oil if necessary). Combine undrained chilies, 1/4 cup water, taco mix, bouillon and sugar. Pour over meat. Simmer, covered, on stove top or in oven for 2 to 2 1/2 hours, until meat is tender. Remove meat to warm platter. Pour juices into measuring cup; skim off fat. Add water if necessary to make 1 3/4 cups liquid. Transfer to saucepan. Blend the 1/4 cup cold water into flour. Add to mixture in saucepan; cook and stir until thick and bubbly.

Note: This recipe works well with larger roasts and is very good done a day ahead and reheated.

Recipe categories: Meat, Beef, North american.

Rating:
Mexican pot roast
3.9
Average rating: 3.9 of 5, total votes: 9
Cook. Time: PT12H30M
Total Time: PT12H30M


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