beef-pot roast tex-mex style

Name: Beef-Pot Roast Tex-Mex Style
Cuisine: Mexican
Ingredients: 4-5 pound(s) beef bottom roast, boneless trimmed; 2 tablespoon(s) lime or lemon juice; 1 tablespoon(s) prepared mustard; 2 - minced garlic cloves; 6 ounce(s) spicy tomato juice; 1/2 can(s) chili sauce; 1-2 - jalapeno chile peppers, seeded and finely chopped; 2 tablespoon(s) fresh cilantro or parsley, chopped; 2 teaspoon(s) cumin seeds; 2 tablespoon(s) worcestershire sauce

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Ingredients

4-5 pounds beef bottom roast, boneless trimmed
2 tablespoons lime or lemon juice
1 tablespoon prepared mustard
2 - minced garlic cloves
6 ounces spicy tomato juice
1/2 can chili sauce
1-2 - jalapeno chile peppers, seeded and finely chopped
2 tablespoons fresh cilantro or parsley, chopped
2 teaspoons cumin seeds
2 tablespoons worcestershire sauce

How To Make beef-pot roast tex-mex style

Step 1

Put meat in shallow plastic dish just large enough to hold it.

Step 2

Combine worcestershire, lime or lemon juice, mustard and garlic.
Step 3

Spread mixture over meat.
Step 4

Cover and refrigerate overnight.
Step 5

Roast meat in preheated 325 degree oven for 1 hour.
Step 6

Combine remaining ingredients; pour over meat.
Step 7

Cover and roast 3 to 4 hours more at 275 degrees until meat is very tender.
Step 8

Baste occasionally with pan juices. (Thin with a little boiling water if necessary.)
Step 9

Slice thinly to serve.
Step 10

Makes about 6 to 8 servings.
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