Mexican Pot Roast Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:8 |
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