Beef-Pot Roast Tex-Mex Style
Yield: 8 Servings
4 to 5 lb beef bottom roast; boenless, trimmed of fat
2 tablesppon worcestershire sauce
2 tablespoon lime or lemon juice
1 tablespoon prepared mustard
2 cloves garlic; minced
6 oz can spicy tomato juice
1/2 cup chili sauce
1 to 2 jalapeno peppers; finely chopped
2 tablespoon fresh cilantro or parsley; finely chopped
2 teaspoon cumin seeds
Put meat in shallow plastic dish just large enough to hold it. Combine
Worcestershire, lime or lemon juice, mustard, garlic. Spread mixture
over meat. Cover and refrigerate overnight.
Roast meat in preheated 325 degree oven for 1 hour. Combine remaining
ingredients; pour over meat. Cover and roast 3 to 4 hours more at 275
degrees until meat is very tender. Baste occasionally with pan juices
(thin with a little boiling water if necessary) Slice thinly to serve.
Makes about 6 to 8 servings.