·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
How to Make Texas Pot Roast (Freezer/Make Ahead)
- Cook 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.
- Stir in cumin, tomato paste, water, chilies, salt and pepper. Bring to boil.
Lower heat. Cover. Simmer until meat is tender, about 2 hours.
- Cut 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