Mexican Pot Roast

* Exported from MasterCook *

Mexican Pot Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb. boneless beef chuck roast
2 tablespoons oil
1/2 cup green onion -- chopped
1 tablespoon garlic -- minced
1 cup beef broth
2 tablespoons tomato paste -- mix with broth
1/4 cup chili powder
1/4 cup raisins
1/2 teaspoon ground red pepper
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1 1 oz. square unsweetened chocolate -- optional

Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat
meat dry with paper towels. Add to hot oil along with green onion and
garlic. Brown meat on all sides. Stir green onion and garlic occasionally.
Add beef broth mixed with tomato paste and all seasonings. Cover tightly
and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork
tender. Lift meat to a cutting board. Cover loosely with foil and let stand
10 to 15 minutes. Skim fat from sauce. If you like, thicken the sauce by
stirring in 1 square of unsweetened chocolate. Slice meat across the grain
and serve with the sauce.

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