Texas Pot Roast (Freezer/Make Ahead)

Texas Pot Roast (freezer/make Ahead) Recipe

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Lynnda Cloutier

By
@eatygourmet

This pot roast has a definite southwest flavor. It's from my old recipe files. And it comes in handy when you're short on time.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    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)

Step-by-Step

  1. 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.
  2. Stir in cumin, tomato paste, water, chilies, salt and pepper. Bring to boil.
    Lower heat. Cover. Simmer until meat is tender, about 2 hours.
  3. 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

Printable Recipe Card

About Texas Pot Roast (Freezer/Make Ahead)

Course/Dish: Beef, Roasts




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