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Texas Steak "pot Roast"

1 tb Olive oil
1 1/4 lb Outside round steak, trim
1 c Beef stock
1 c Bottled salsa
2 tb Lime juice
2 Onions, sliced
2 Garlic cloves, minced
2 ts Ground cumin
1/4 ts Hot pepper flakes

[If outside round steak is not available, buy an outside round roast and slice into 1-inch thick steaks.]

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 deglaze 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. It can be frozen 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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