Make-ahead: texas steak \"pot roast\"

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1¼ pounds Outside round steak, trim
Salt
Pepper
1 cup Beef stock
1 cup Bottled salsa
2 tablespoons Lime juice
2 Onions, sliced
2 Garlic cloves, minced
2 teaspoons Ground cumin
¼ teaspoon Hot pepper flakes

Directions

[If outside round steak is not available, buy an outside round roast and slice into 1-inch thick steaks.] In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown steak all over. Sprinkle with salt and pepper. Remove from skillet.

Stir stock into pan and bring to boil, stirring to deglaze pan. Stir in salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to boil. Return meat to pan. Cover tightly; bake in 325F 160C oven, turning meat every 30 minutes, for 2 to 2-½ hours or until very tender.

[Pot roast can be prepared ahead, cooled, covered and refrigerated for up to 12 hours. It can be frozen for up to 2 months; thaw in refrigerator, then bring to room temperature. Reheat in 350F 180C oven for about 30 minutes or until heated through.] To serve, slice steak thinly and spoon sauce over top.

4 servings for $8.55 CDN [Mar/95] Per serving: 280 calories, 34 g protein, 11 g fat, 10 g carbohydrate, excellent source iron.

Serve with creamy mashed potatoes and a tossed salad.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@...

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