Chyrel's Recipes From Friends
Cowboy Recipes


Harris Ranch Southwestern Style Beef Pot Roast

3-1/2 to 4 pound Harris Ranch boneless beef chuck roast
1 tablespoon vegetable oil
1 large onion, chopped
1 can (14 1/2 ounces) peeled whole tomatoes, cut up, undrained
2 pounds medium red potatoes, cut into quarters
1 tablespoon cornstarch, dissolve in 2 tablespoons water
1 can (4 ounces) chopped green chilies, undrained
2 tablespoons chopped fresh parsley


2 large cloves garlic, crushed
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cracked black pepper


Combine seasoning ingredients; press evenly into surface of beef pot roast.
In Dutch oven, heat oil over medium-high heat until hot.
Add pot roast: brown evenly.
Pour off drippings.
Add onion and tomatoes.
Bring to a boil: reduce heat to low.
Cover tightly and simmer 1 1/2-2 hours or until beef is tender.

Add potatoes to pan; cover and continue cooking about 35 minutes or until beef and potatoes are tender.
Remove beef and potatoes to serving platter; keep warm.

Strain cooking liquid: Skim off fat.
In same pan, return cooking liquid.
Bring to a boil over medium-high heat.
Add cornstarch mixture and green chilies; cook and stir 1 minute or until sauce is thickened and bubbly.
Stir in parsley. Serve pot roast with potato and sauce.
Serves 10-12

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Recipes From Friends
 Copyright 2004