Beef-Pot Roast Tex-Mex Style

Recipe Ingredients

4 lbs	1816g / 64oz	Beef bottom roast - boneless, trimmed of, up to 5
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Lime or lemon juice
1 tablespoon	15ml	Prepared mustard
2		Garlic - minced
1		Spicy tomato juice
1/2 cup	118ml	Chili sauce
1		Jalapeno peppers - finely chopped, up to 2
2 tablespoons	30ml	Fresh cilantro or parsley - finely chopped
2 teaspoons	10ml	Cumin seeds

Recipe Instructions

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 degree oven for 1 hour.

Combine remaining ingredients; pour over meat. Cover and roast 3 to 4 hours more at 275F until meat is very tender.

Baste occasionally with pan juices (thin with a little boiling water if necessary) Slice thinly to serve.

Source:
Light and Spicy by Barbara Gibbons.

Rating

Average rating:

7 (1 votes)

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