Beef-pot Roast Tex-mex Style

---------- Recipe via Meal-Master (tm) v8.02

Title: BEEF-POT ROAST TEX-MEX STYLE
Categories: Beef, Meats, Low-cal, Tex-mex
Yield: 8 servings

-JUDI M. PHELPS
4 To 5 lb beef bottom roast;
-boneless, trimmed of fat
2 tb Worcestershire sauce
2 tb Lime or lemon juice
1 tb Prepared mustard
2 Cloves garlic; minced
6 oz Can spicy tomato juice
1/2 c Chili sauce
1 To 2 jalapeno peppers;
-finely chopped
2 tb Fresh cilantro or parsley;
-finely chopped
2 ts Cumin seeds

Put meat in shallow plastic dish just large enough to
hold it. Combine Worcestershire, lime or lemon juice,
mustard, garlic. Spread mixture over meat. Cover and
refrigerate overnight.

Roast meat in preheated 325 degree oven for 1 hour.
Combine remaining ingredients; pour over meat. Cover
and roast 3 to 4 hours more at 275 degrees until meat
is very tender. Baste occasionally with pan juices
(thin with a little boiling water if necessary) Slice
thinly to serve.

Makes about 6 to 8 servings. Approximately 200
calories per 3-1/2 oz. serving. Source: Light and
Spicy by Barbara Gibbons.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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