Beef-Pot Roast Tex-Mex Style
Yield
6 to 8 servingsPrep
20 minCook
5 hrsReady
12 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beef roast, rump
boneless, trimmed of fat |
|
||
| 3E+1 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
lime juice
or lemon juice |
|
| 15 | ml |
prepared mustard
|
|
| 2 | Cloves |
garlic
minced |
*
|
| 173.4 | ml/g |
tomato juice
spicy |
|
| 118 | ml |
chili sauce
|
|
| 1 | each |
jalapeño pepper
or more, finely chopped |
*
|
| 3E+1 | ml |
cilantro
fresh, or parsley, finely chopped |
|
| 1E+1 | ml |
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.
