texas pot roast (freezer/make ahead)
(1 RATING)
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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yield
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)
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Step 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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Step 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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Step 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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