Picante pot roast, crockpot

6 servings

Ingredients

Quantity Ingredient
3½ Pound pot roast
1 tablespoon Vegetable oil
2 Onions cut into wedges
1 8-ounce can tomato sauce
1 cup Picante sauce
1¼ teaspoon Ground cumin
½ teaspoon Organo leaves
2 gallons Cloves, minced
1 Green pepper, coarsely
Chopped

Directions

In large dutch oven on stove, brown meat over medium heat in oil; drain. Sprinkle onions over meat; combine tomato sauce, picante sauce, cumin, oregano and garlic; pour over meat and onions. Reduce heat, cover and simmer gently about 2 to 2½ hours, adding green pepper during last 15 minutes of cooking. Remove meat to serving plate; keep warm. Bring sauce in pan to boil, stirring frequently until sauce is thickened (about 5 minutes). Skim fat from sauce; serve sauce and additional picante sauce with meat. On busy days, I just empty everything into the crockpot and let it cook on low for 6-8 hours!

Posted by Loren Martin on ILink Cuisine

Related recipes