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SPICED POT ROAST Recipe

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This recipe for SPICED POT ROAST, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cloves garlic
seasoned salt
5 pounds boned rump of beef
3 tbsp oil
3 onions, peeled, sliced
5 tsp chili powder
1/2 tsp cumin
1/2 tsp ground coriander
1/4 c canned tomato paste
1 beef-bouillon cube
1 17 oz c whole tomatoes, drained
2 c pkg precooked white rice
1 c canned red kidney beans
1 avocado

Directions:
Directions:
About 3 hours before dinner: mash garlic with 2 tsp seasoned salt. With pointed knife, cut holes in rump and fill them with garlic mixture. In hot oil in Dutch oven, brown rump on all sides; now add onions, saute a few minutes longer. Add chili powder, cumin, coriander, 1/2 tsp seasoned salt, tomato paste, and cube, dissolved in hot tomato liquid plus water to make 1 1/4 c.

Simmer covered, 1 1/2 hours, or until almost tender. Next, add tomatoes and simmer about 15 minutes or until rump is tender and tomatoes are heated through.

Meanwhile prepare rice as label directs, then toss with heated kidney beans. Arrange rump on heated platter; top with some of the gravy and pass the rest. Surround with rice and beans, and peeled avocado wedges, and serve.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
You can fix the rice anyway you prefer.

 

 

 

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