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Categories:Viewed: 49 - Published at: 2 years ago
Ingredients
- 4 to 5 lb. pot roast (shoulder roast is good)
- 1 Tbsp. oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 (16 oz.) can tomatoes, coarsely chopped
- 2 or 3 fresh or canned jalapenos or 8 oz. canned chopped green chilies
- 1/2 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. crushed red pepper (dry)
- 2 (15 oz.) cans Ranch Style beans with chili powder
- 1/2 c. sliced or chopped ripe olives (optional)
Method
- Sprinkle the
- pot roast with salt and pepper.
- In a Dutch oven, heat oil and brown roast on both sides.
- Remove meat and add onion and garlic to drippings and cook over medium heat until onion is tender, not brown.
- Add tomatoes, peppers, oregano and salt.
- Heat to boiling and reduce heat to simmer.
- Return meat to pot and add olives.
- Cover tightly and bake at 350° for 2 1/2 hours or until meat is tender.
- Add beans last 30 minutes to one hour of cooking time.
- If roast is very fat, cool some and remove fat and bone before adding beans.
- Serve with rice and a salad. Serves 6 to 8.
