Picante Pot Roast
Yield
6 servingsPrep
20 minCook
Ready
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
onions
medium, cut into wedges |
|
| 1 | can |
tomato sauce
8 ounces |
*
|
| 1 | cup |
picante sauce
|
* |
| 1 ¼ | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
oregano
crushed or ground |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
green bell peppers
coarsely chopp |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
onions
medium, cut into wedges |
|
| 1 | can |
tomato sauce
8 ounces |
*
|
| 237 | ml |
picante sauce
|
* |
| 6.3 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
crushed or ground |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
green bell peppers
coarsely chopp |
|
Directions
Pour oil into crock pot or dutch oven; add meat; mix spices and sauces in bowl and pour over meat; cook slowly in dutch oven, and check meat for tenderness after 2 hours.
If added to crock pot instead, turn on LOW and let cook 6 to 8 hours.
In either case, remove meat to serving plate and keep warm; bring sauce to a boil and stir frequently until thickened (about 5 minutes).
Skim fat from sauce, and serve with additional picante sauce over meat.
