Chuckwagon Pot Roast

Recipe Ingredients

2		Bacon strips
1		Carrot - peeled, diced
1		Onion - diced
1		Beef chuck roast - (3 to 4 lbs)
3 tablespoons	45ml	Flour
3 tablespoons	45ml	Tomato paste
2 tablespoons	30ml	Tequila
2		Beef bouillon cubes
2 cups	474ml	Red table wine
1 tablespoon	15ml	Tabasco pepper sauce
2		Bay leaves
1 tablespoon	15ml	Salt

Recipe Instructions

In Dutch oven, saute bacon and then add carrot and onion. Cook 2 minutes. Remove vegetables and bacon. Crumble bacon and set aside with vegetables.

Coat roast with flour and brown on all sides in bacon fat. Add cooked vegetables, bacon and remaining ingredients. Bring sauce to a boil. Cover and simmer meat on medium-low heat 2 hours or until tender.

When done, slice meat and pour sauce over slices.

This recipe yields 6 to 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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