Yep, another fantastic recipe that will be a DO OVER at our house!
Tex-Mex Pot Roast
courtesy of The Pillsbury Annual Recipe 2012 Cookbook
It's an EASY recipe and Low Fat too. Pair it with some mashed spuds like we did and WOW, everyone will be full and smiling!
1 medium onion, halved, sliced
1 beef rump roast or boneless arm roast (3 lbs)
2 cloves garlic, finely chopped (we used minced garlic)
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 oz) diced tomatoes with green chilies, undrained
1/2 cup beef broth (you can do half beef broth & half red wine if you want)
3 Tablespoons cornstarch
1/4 cup cold water
Spray 4-5 quart crock pot with cooking spray. Place onion in bottom of crock pot. Place beef roast on top of onion. Sprinkle with garlic, chili powder, salt and pepper. Pour tomatoes & broth (or broth wine mixture) over top of roast.
Cover and cook on low for 7 to 9 hours.
Remove roast to cutting board; cover and keep warm. Ladle cooking liquid into 2 quart saucepan; heat to boiling. In small bowl, combine cornstarch and water to form a smooth liquid; stir into boiling liquid. Cook and stir 1 minute or until thickened. Slice beef; serve with gravy.
Hugs & Happy Days!