🫙 From the Spice Rack
Beef-Pot Roast Tex-Mex Style
-JUDI M. PHELPS 4 To 5 lb beef bottom roast; -boneless, trimmed of fat 2 tb Worcestershire sauce 2 tb Lime or lemon juice 1 tb Prepared mustard 2 Cloves garlic; minced 6 oz Can spi...
maineasy
Ingredients6 items
Ingredients
- 2tbsp lime or lemon juice
- 1tbsp prepared mustard
- 2Clovegarlic; minced
- 6ozcan spicy tomato juice
- 1/2cup chili sauce
- 1to 2 jalapeno peppers;
Directions
- 1
PHELPS 4 To 5 lb beef bottom roast
- 2
boneless, trimmed of fat 2 tb Worcestershire sauce 2 tb Lime or lemon juice 1 tb Prepared mustard 2 Cloves garlic
- 3
minced 6 oz Can spicy tomato juice 1/2 c Chili sauce 1 To 2 jalapeno peppers
- 4
finely chopped 2 tb Fresh cilantro or parsley
- 5
finely chopped 2 ts Cumin seeds Put meat in shallow plastic dish just large enough to hold it
- 6
Combine Worcestershire, lime or lemon juice, mustard, garlic
- 7
Spread mixture over meat
- 8
Cover and refrigerate overnight