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Mexican Pot Roast Recipe

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This recipe for Mexican Pot Roast is from MOM'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons olive oil
1 pound beef bottom round roast (2 1/2 pounds)
1 large onion, chopped
2 cloves garlic, finely chopped
4 teaspoons chili powder
1 teaspoon dried oregano
1 bottle (12 ounces) beer
1 can (8 ounces) tomato sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds all-purpose potatoes
1 1/2 pounds zucchini
1 package (10 ounces) frozen whole-kernel corn

Directions:
Directions:
1. Heat 1 teaspoon oil in large pot. Brown meat over
medium-high heat. Remove from pot. Saute onion
and garlic in remaining 1 teaspoon oil until lightly
browned. Stir in chili powder and oregano; cook 30
seconds. Add beer and tomato sauce. Return meat
to pot; sprinkle with salt and pepper. Cover and
simmer 2 hours or until almost tender.
2. Peel potatoes; halve or quarter depending on size.
Halve zucchini lengthwise; cut into 1-inch pieces.
3. Add potatoes to pot. Cover and cook 10 minutes.
Add zucchini, pushing pieces down into sauce.
Cover and cook 10-minutes. Add corn. Cover and
cook 3 minutes until meat and vegetables are tender.

Number Of Servings:
Number Of Servings:
8

 

 

 

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