$100 Mexican Pot Roast

5/5

$100 Mexican Pot Roast

5/5
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on print
Print

2 hrs

Total Time

4-6

Serving Size

And worth every penny… The 2009 3rd Place Winner by Trisha Krused of Engle, ID.ed

Ingredients

1 boneless beef round steak
1 tbsp. olive oil
2 cups sliced fresh mushroom 
1 medium white onion, chopped
1 medium yellow onion, chopped
1 cup roasted red peppers, drained and sliced
2 tsp. minced garlic
1 cup red wine or beef broth
2 tbsp. tomato paste
2 tsp. brown sugar
1 can stewed tomatoes (14.5 oz), chopped
1 pkg. Williams Chipotle Chili Seasoning
1/2 tsp. salt
1/4 tsp. pepper

PREPARATION INSTRUCTIONS

Trim fat from beef and cut into quarters. Heat oil in a large skillet or Dutch oven over medium-high heat. Cook beef until browned on both sides. Transfer beef to a plate, cover to keep warm and set aside.

Add mushrooms, onions, red pepper and garlic to pan and cook, stirring frequently, about 5 to 7 minutes or until vegetables are crisp tender. Add remaining ingredients and heat to a boil. Reduce heat to low. Return beef to pan and spoon vegetables and sauce over meat. Cover and simmer about 1 1/2 hours or until beef is very tender. Uncover and increase heat to medium-high; boil about 5 minutes to thicken sauce.

Serve meat with vegetables and sauce. If desired, shred meat and stir back into vegetables and sauce. Serve with warm tortillas or hot cornbread, if desired.

Where to buy Williams Products