Texas Pot Roast (Freezer/Make Ahead)
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- 1 beef chuck roast, about 2 pounds, trimmed
- 1 large onion, sliced
- 1 clove garlic, chopped
- 3/4 t. ground cumin
- 1 can tomato paste (6 oz)
- 2/3 cup water
- 2/3 of a 4 oz. can green chilies, chopped
- 1/4 t. salt
- 1/8 t. pepper
1Cook meat slowly in kettle until it releases some of its fat, then brown on
both sides. Sauté onion and garlic until onion is tender, about 3 minutes.
2Stir in cumin, tomato paste, water, chilies, salt and pepper. Bring to boil.
Lower heat. Cover. Simmer until meat is tender, about 2 hours.
3Cut meat into
thin slices. Divide among 4 or more boilable bags for freezing. Spoon gravy
into bags, leaving space in bags for expansion in freezing. Freeze. May be
stored in freezer up to 1 month. To cook, put bags in boiling water; boil
for 40 minutes. Serves 4
Source: My Old Recipes