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    Texas Pot Roast

    Source of Recipe


    4 pounds boneless chuck roast
    2 tablespoons flour
    3 tablespoons oil
    1 clove garlic, minced
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    3 medium onions, quartered
    3/4 cup canned tomatoes
    Beef broth, water, or tomato juice
    6 large carrots, cut in 2" pieces

    Rub the roast with salt, pepper, and flour. In a Dutch oven, brown
    the meat on all sides in hot oil. Pour off most of fat and add the
    garlic, chili powder, cumin, onions, and tomatoes. Cover and cook
    slowly, adding broth, water, or tomato juice as necessary, for
    about 2 hours. Add the carrots and cover. Cook about 1 hour longer,
    or until meat and carrots are tender.




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