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Spicy Pot Roast
Makes 6 to 8 servings
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Ingredients
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2
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tablespoons vegetable oil, divided
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4
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pounds chuck or beef rump roast
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2
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tablespoons all-purpose flour
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1
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tablespoon chili powder
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2
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jars (8 ounces each) ORTEGA® Taco Sauce
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1/2
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cup beef broth
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HEAT 1 tablespoon oil in large saucepan over medium-high heat. Add roast; cook for 4 to 5 minutes or until brown on all sides. Remove from saucepan; set aside.
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HEAT remaining 1 tablespoon oil in saucepan. Add flour and chili powder; cook for 30 seconds. Add taco sauce and broth. Bring to a boil; reduce heat to low. Add roast to sauce. Cover; cook, stirring occasionally, for 1-1/2 to 2 hours or until roast is of desired doneness. Serve with sauce.
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Tip
Shred cooked roast with a fork and use as a meat filling for tacos, burritos or tamales.
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© Ortega®, A Division of B&G Foods, Inc.
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Click here for printable version