🫙 From the Spice Rack

pot roast with vegetables (carne de res con legumbres)

Name: pot roast with vegetables (carne de res con legumbres)
Ingredients: 2 tablespoon lard or vegetable oil; 1 (3 pound) beef top round roast, tied; 2 large white onions, cut into 3/8-inch thick slices; 3 large cloves garlic, minced; 3 cup beef stock or broth; 4 dried pequín chiles or 1 dried seeded de árbol chile; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano

Pot Roast with Vegetables (Carne de Res con Legumbres) 2 tablespoons lard or vegetable oil 1 (3 pound) beef top round roast, tied 2 large white onions, cut into 3/8-inch thick slic...

mexicanmaineasy

Ingredients8 items

Ingredients

2tablespoonlard or vegetable oil
1(3 pound) beef top round roast, tied
2large white onions, cut into 3/8-inch thick slices
3large cloves garlic, minced
3cupbeef stock or broth
4dried pequín chiles or 1 dried seeded de árbol chile
1/2teaspoondried thyme
1/2teaspoondried oregano

Directions

1
Pot Roast with Vegetables (Carne de Res con Legumbres) 2 tablespoons lard or vegetable oil 1 (3 pound) beef top round roast, tied 2 large wh
2
cook, turning occasionally, until brown on all sides, 10 to 15 minutes
3
Remove to plate
4
Add onions and garlic to pan
5
sauté over medium heat until soft, 6 to 8 minutes
6
Add stock, pequín chiles, thyme and oregano
7
heat over medium-high heat to boiling
8
Add tomatillos to pan

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