Mexican Pot Roast | Just A Pinch Recipes
In a soup pot, heat oil over medium heat. Add roast and brown 3 to 5 minutes, turning halfway through cooking. In a small bowl combine tomatoes and their juice,chilies,taco...
Ingredients
- 1 tablespoon(s) vegetable oil
- (1) 3 pound(s) lean boneless beef chuck roast
- (1) 14.5oz can(s) whole tomatoes, chopped, undrained
- (1) 4oz can(s) chopped green chilies
- (1) 1 1/4 ounce(s) envelope dry taco seasoning mix
- 1 - beef bouillon cube, crushed
- 1 tablespoon(s) light brown sugar
- 2 tablespoon(s) water
- 1 tablespoon(s) cornstarch
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