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Pot Roast with Enchilada Sauce Mix
4 lb Beef chuck cross rib pot roast, boneless
2 tb Cooking fat
1 lg Onion; thinly sliced
1 md Green pepper; chopped
8 oz Tomato sauce
1 ea Package enchilada sauce mix or taco seasoning mix
3/4 c Water
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion and green pepper in drippings remaining in pan until onion is soft but not browned; stir often. 3. Add tomato sauce, enchilada sauce mix, and water. 4. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6. Remove meat to a platter and slice. Skim fat from sauce; serve sauce with meat.