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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Santa Fe Pot Roast Recipe

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This recipe for Santa Fe Pot Roast is from TasteBUDS, 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:  
3 lbs lean boneless beef chuck roast
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp dried oregano
1 tbsp shortening
2 cans (14 ounces each) Mexican style stewed tomatoes
1 can (4 ounces) chopped green chilies
1 can (2 1/4 ounces) sliced black olives, drained
cilantro sprigs
sour cream
Directions:
Directions:
1. Combine chili powder, cumin, garlic powder, pepper and oregano. Make small slits in roast; in each slit insert some of the spice mixture
2. Add shortening to a Dutch oven; place over medium high heat. Add roast; brown on both sides. Add stewed tomatoes, chilies, and olives. Cover and roast at 350ºF in oven for 2 hours or until tender.
3. Remove roast to serving platter; slice roast. Drain off liquid from tomato mixture; place on serving platter with roast. Garnish with cilantro, if desired. Serve with sour cream.
Number Of Servings:
Number Of Servings:
10

 

 

 

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