texas pot roast (freezer/make ahead)
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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.
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(1 rating)
Ingredients For texas pot roast (freezer/make ahead)
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1 beef chuck roast, about 2 pounds, trimmed
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1 large onion, sliced
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1 clove garlic, chopped
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3/4 t. ground cumin
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1 can tomato paste (6 oz)
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2/3 cup water
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2/3 of a 4 oz. can green chilies, chopped
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1/4 t. salt
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1/8 t. pepper
How To Make texas pot roast (freezer/make ahead)
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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.
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2Stir in cumin, tomato paste, water, chilies, salt and pepper. Bring to boil. Lower heat. Cover. Simmer until meat is tender, about 2 hours.
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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
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