Beef-Pot Roast Tex-Mex Style

Title:
Beef-Pot Roast Tex-Mex Style

Yield:
8 Servings

Categories:
Beef,
Meats,
Low-cal,
Tex-mex




Ingredients:





          -JUDI M. PHELPS


     4    To 5 lb beef bottom roast;


          -boneless, trimmed of fat


     2 tb Worcestershire sauce


     2 tb Lime or lemon juice


     1 tb Prepared mustard


     2    Cloves garlic; minced


     6 oz Can spicy tomato juice


   1/2 c  Chili sauce


     1    To 2 jalapeno peppers;


          -finely chopped


     2 tb Fresh cilantro or parsley;


          -finely chopped


     2 ts Cumin seeds






 Put meat in shallow plastic dish just large enough to hold it. Combine


 Worcestershire, lime or lemon juice, mustard, garlic. Spread mixture over


 meat.  Cover and refrigerate overnight.


 


 Roast meat in preheated 325 degree oven for 1 hour. Combine remaining


 ingredients; pour over meat.  Cover and roast 3 to 4 hours more at 275


 degrees until meat is very tender. Baste occasionally with pan juices (thin


 with a little boiling water if necessary) Slice thinly to serve.


 


 Makes about 6 to 8 servings.  Approximately 200 calories per 3-1/2 oz.


 serving.  Source:  Light and Spicy by Barbara Gibbons.


 


 Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,


 juphelps@delphi.com, or jphelps@best.com


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini