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Beef-Pot Roast Tex-Mex Style

 

62

Yield

6

to 8 servings

Prep

20

min

Cook

5

hrs

Ready

12

hrs

Trans-fat Free
 

Ingredients

4-5 pounds beef roast, rump
boneless, trimmed of fat
2 tablespoons worcestershire sauce
2 tablespoons lime juice
or lemon juice
1 tablespoon prepared mustard
2 Cloves garlic
minced
*
6 ounces tomato juice
spicy
½ cup chili sauce
1 each jalapeño pepper
or more, finely chopped
*
2 tablespoons cilantro
fresh, or parsley, finely chopped
*
2 teaspoons cumin seeds

Directions

Put meat in shallow plastic dish just large enough to hold it.

Combine Worcestershire, lime or lemon juice, mustard, garlic.

Spread mixture over meat. Cover and refrigerate overnight.

Roast meat in preheated 325℉ (160℃) oven for 1 hour.

Combine remaining ingredients; pour over meat.

Cover and roast 3 to 4 hours more at 275 degrees until meat is very tender.

Baste occasionally with pan juices (thin with a little boiling water if necessary) Slice thinly to serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 554g (19.5 oz)
Amount per Serving
Calories 84630% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 400mg 133%
Sodium 752mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 253g
Vitamin A 9% Vitamin C 29%
Calcium 6% Iron 67%
* based on a 2,000 calorie diet How is this calculated?

 

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