Mexican Pot Roast

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Beef chuck - to 3 pounds
1		Beer Marinade - see * Note
3 tablespoons	45ml	Pork lard or vegetable oil
2 tablespoons	30ml	Onions - cut thick slices (medium)
4		Garlic cloves - finely mashed
3		Tomatoes - peeled, seeded, (medium)
		And chopped
1 teaspoon	5ml	Sea salt
1 teaspoon	5ml	Freshly-ground black pepper
2		Bay leaves
3 cups	711ml	Dark beer
3 cups	711ml	Water
4 cups	440g / 15oz	Carrots - peeled, and (large)
		Cut into chunks
4		Potatoes - peeled, and (medium)
		Cut into chunks

Recipe Instructions

* Note: See the "Beer Marinade" recipe which is included in this collection.

Trim the beef chuck and place in a container just large enough to hold it. Pour the Beer Marinade over and refrigerate several hours or overnight.

Preheat the oven to 350 degrees.

Lift the meat from the marinade and pat dry. Reserve the marinade. Over a medium-high heat, in a heavy Dutch oven, heat the lard. Brown the steak on both sides. Add the onions and cook for 3 minutes. Add the garlic, cook for 2 minutes and then add tomatoes, salt, pepper, bay leaves, beer, water, and the reserved marinade. Cover and bake about 45 minutes. Add the carrots and potatoes. Cover and cook an additional 45 minutes or until the meat is very tender.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6277 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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