Monday, December 2, 2013

Mexican Roast

I'm a sucker for a slow cooked roast.  You know, LOW & SLOW.  Throw it all together and let it go in the oven for a few hours.  You've taken an inexpensive, slightly tougher piece of meat and turned it into a thing of beauty.  I'm also a sucker for Mexican flavors.  With ANYTHING.  You could slow roast a Mexican shoe and I would probably eat it.  Especially anything with green chiles.  This roast packs a lot of flavor and is wonderful served with green chile mashed potatoes.  Be sure a spoon a little of the "jus" on top.  Ole!
Mexican Roast...Mmmmmm...
The Mexican Roast "Fiesta"
Sear roast on both sides. 
I seasoned it with salt and pepper too. 
I season everything with salt and pepper.
You should to, whether I tell you in the recipe or
not. :)
Combine the bouillon with hot water. 
Mix in remaining ingredients and pour over roast. 
Cover and cook for 1 hour.  Turn roast over and cook
an additional 1 to 2 hours.
Lookin' Good!
Serve alongside Green Chile Mashed Potatoes
and you will be very happy!

Mexican Roast
1 (3 pound) beef roast
2 beef bouillon cubes ( I used Better Than Bouillon)
1 can green chiles
1/2 package taco seasoning (I used my Devilish Dish Homemade Taco Seasoning)
1 cup chopped tomatoes
1 tablespoon sugar

Sear beef on both sides in a Dutch oven.  Dissolve bouillon in 1/4 cup hot water in a bowl.  Mix in remaining ingredients, pour over roast.  Cover and bake at 225 degrees F for 1 hour.  Turn roast over, then cook for 1 to 2 hours longer until desired degree of doneness is reached.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 3 hours

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