Pot Roast, Mexican Style - Just Dutch Oven Recipes

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Pot Roast, Mexican Style

5 lb Beef chuck cross rib pot roast
2 tb Flour
1 ts Salt
1/8 ts Pepper
1 ts Paprika
2 tb Cooking fat
1 lg Onion; thinly sliced
8 oz Tomato sauce
8 oz Water
1/2 c Catsup
1 tb Brown sugar
1 tb Chili powder; or to taste
2 tb Vinegar
1 tb Worcestershire sauce
1 lb Baby lima beans; or
1 lb -corn; drained

Combine flour, salt, pepper, and paprika; rub into meat. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Remove from pan and pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add tomato sauce, water, catsup, brown sugar, chili powder, vinegar, and Worcestershire sauce; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly throughout. Add lima beans (or corn), during the last 15 minutes of cooking. When meat is done, remove and keep warm. 6. Skim off any excess fat. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7. Slice meat and serve with sauce and vegetables.