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    Mexican Pot Roast

    Source of Recipe

    ww recipes

    List of Ingredients

    2 Tbs (30 ml) olive oil
    4-5 lbs (1.8-2.25 Kg) beef pot roast
    Salt and freshly ground pepper to taste
    1 cup (250 ml) dry red or white wine (optional)
    1 medium onion, chopped
    3-6 cloves garlic, finely chopped
    2 cups (500 ml) chopped fresh or canned tomatoes
    1 cup (250 ml) sliced mushrooms
    2 bay (laurel) leaves
    2 Tbs (30 ml) chili powder
    1 tsp (5 ml) dried thyme


    Heat the oil in a skillet over high heat. Season the roast with salt
    and pepper and brown on all sides in the oil. Place remaining
    ingredients in the slow cooker and stir to combine. Add the meat and
    cook on low for 8 to 10 hours. Serves 6 to 8.

    Stove top method: Add an additional cup of wine or water and place
    ingredients in a pot or casserole and simmer tightly covered over very
    low heat for 3 to 4 hours, or bake tightly covered in a preheated 250F
    (120C) oven for 3 to 4 hours, adding more liquid if necessary.




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