by Sana Sandström
This seems to be the winter that just won't quit! Snow - lots of it - is on the way again (not to mention the bitter cold.) We're already shivering and dreading picking up the shovels.
With the latest storm knocking at the door, our family's preparing to partake in all the comforts a yummy pot roast brings to a blustery day, especially our bellies.
Try one of our favorite pot roast recipes -- a savory roast with a Tex-Mex twist. This cold weather favorite stews in a slow cooker and creates a warm winter meal with little prep and effort.
Hopefully you'll have leftovers for sandwiches or pulled beef enchiladas!
What's your favorite spin on a pot roast? Let us know in comments.
Rio Grande Pot Roast
Prep time: 10 minutes | Total time: 8 to 10 hours | Yield: 8 servings
• 1 cup beer or water
• 6-ounce can tomato paste
• 1 (1.25 ounce) envelope taco seasoning
• 3 pound boneless beef bottom round roast
• 1/2 teaspoon each salt and pepper
• 2 tablespoons peanut butter
• 1/3 cup chopped cilantro
• 1 1/2 cups thick-and-chunky salsa for garnish
Combine beer or water, tomato paste and taco seasoning a 5-quart or larger crock pot. Rub beef with salt and pepper and add to the crock pot. Spoon some of the sauce mixture over the roast.
Cover and cook on low 8 to 10 hours or until beef is very tender. Remove to a cutting board. Stir the peanut butter and cilantro into sauce. Slice the meat against the grain and serve with the sauce.
Have you found crock pot recipes you'd love to try but you don't have one? Here's how to cook it in your regular oven:
- Place ingredients in an oven-proof dish or dutch oven
- Preheat oven to 325°
- Adjust the time: Divide the time on low by four hours or the hours on high by two hours. For example, this recipe would require 2 to 2 1/2 hours
- Check your meat by putting a meat thermometer into the thickest part, away from the bone.
- If necessary, cook longer, checking every 15 minutes with thermometer
Copyright © Pregnancy.org.