"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Texas Steak 'Pot Roast' Recipe

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This recipe for Texas Steak 'Pot Roast', by , is from The Wilkin Family Cookbook Project, 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!

Debra Wilkin


1 tablespoon olive oil
1 1/4 lb outside round steak trimmed
1 cup beef stock
1 cup bottled salsa
2 tablespoons lime juice
2 onions sliced
2 cloves garlic minced
2 teaspoons ground cumin
1/4 teaspoon hot pepper flakes

In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown steak all over. Sprinkle with salt and pepper. Remove from skillet.
Stir stock into pan and bring to boil, stirring to scrape up any brown bits from bottom of pan. Stir in salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to boil.
Return meat to pan. Cover tightly; bake in 325F (160C) oven, turning meat every 30 minutes, for 2 to 2-1/2 hours or until very tender. (Pot roast can be prepared ahead, cooled, covered and refrigerated for up to 12 hours. Or, freeze for up to 2 months; thaw in refrigerator, then bring to room temperature. Reheat in 350F/180C oven for about 30 minutes or until heated through.)
To serve, slice steak thinly and spoon sauce over top.




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