Mexican

Mexican Pot Roast is for Dinner.

Mexican Pot Roast takes 20 minutes to prepare.

Mexican Pot Roast takes 135 minutes to cook.

Mexican Pot Roast makes 6 servings.

The ingredients for Mexican Pot Roast are:

1 to 1-1/2 pounds chuck (500 to 600 grams), shoulder or other good pot roast beef

1 TBSP olive oil

1 medium onion, diced

5 garlic cloves minced or pressed
1 fresh seeded and cored red or green chili pepper

350 g (about 1 cup) tomato puree or passata
2 TBSP cider vinegar or red wine vinegar
1.5 tsp packed brown sugar
1 TBSP dried oregano

2 green or red bell peppers, diced

About 10 oz. (just over 1 cup) frozen sweet corn

Here is how you make Mexican Pot Roast:

In a large pot, heat the oil. Brown the meat on all sides and set to one side.Cook the onions until tender, adding the garlic and chili toward the end (being careful not to scorch either).Return the meat to the pot, adding the tomato puree (or passata), oregano, vinegar and sugar and simmer for at least one hour covered.Add the peppers and simmer at least one hour longer or until fork tender.Add the corn and boil until the corn is tender (about 5 minutes).This is NOT a rigid recipe--just make sure everything is tender. Can be cooked (except for the corn) and then reheated, adding the corn at that stage.Remove the meat and "carve". Serve smothered with sauce and with rice, tortillas or other Mexican accompaniments as desired.Number of Servings: 6Recipe submitted by SparkPeople user SARAHABROAD.

The nutritional information for Mexican Pot Roast is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 213.3

• Total Fat: 5.1 g
• Cholesterol: 58.2 mg
• Sodium: 71.2 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 3.3 g
• Protein: 23.2 g

Mexican Pot Roast is Mexican cuisine.