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| | Mexican Pot Roast 4 to 5 pound pot roast, sprinkled with salt and pepper
1 tablespoon of cooking oil
1 clove garlic chopped
1 medium onion, chopped
One 1 pound can of peeled whole tomatoes, chopped
two 4 ounce cans of green chilies, chopped
1/2 teaspoon of oregano
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon of crushed red pepper
Two 15 1/2 ounce cans of chili beans or dark red kidney beans, undrained
One 3 1/2 ounce can of pitted ripe olives, chopped |
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In a Dutch oven, heat cooking oil. Sprinkle roast with salt and pepper, then brown quickly on both sides. remove meat temporarily. To drippings, add onion and garlic and cook over medium heat until the onion is tender, but not brown. Then add tomatoes, green chilies, oregano, salt, peppers and beans. Heat to boiling, then reduce heat to simmer. Return the meat to Dutch oven, add olives. Cover tightly, put in 350ºF. oven and cook until tender about 2 1/2 hours. Serve with hot, steamy rice and a tossed green salad. Serves 4 to 5 |
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