MEXICAN POT ROAST

Mexican Pot Roast image

If you're a pot roast lover like us, then your favorite family pot roast recipe is in for a challenge!

Provided by LINDA BAILEY

Categories Roasts

Time 3h30m

Number Of Ingredients 9

Ingredients

1 Tbsp vegetable oil
(1) 3 lb lean boneless beef chuck roast
(1) 14.5oz can(s) whole tomatoes, chopped, undrained
(1) 4oz can(s) chopped green chilies
(1) 1 1/4 oz envelope dry taco seasoning mix
1 beef bouillon cube, crushed
1 Tbsp light brown sugar
2 Tbsp water
1 Tbsp cornstarch

Steps:

1. In a soup pot, heat oil over medium heat. Add roast and brown 3 to 5 minutes, turning halfway through cooking. In a small bowl combine tomatoes and their juice,chilies,taco mix,bouillon,and brown sugar. Mix well. Pour over pot roast.
2. Reduce heat to low, cover, and simmer 3 to 3-1/2 hours,or until roast is fork-tender. Remove roast to a cutting board. In a small bowl,combine water and cornstarch. Slowly pour into tomato mixture in soup pot and stir until sauce thickens. Slice roast across grain and serve topped with sauce.

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