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Texas Pot Roast
4 pounds boneless chuck roast
salt and pepper, to taste
2 tablespoons flour
3 tablespoons oil
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 onions, quartered
3/4 cup canned tomatoes
beef broth, water, or tomato juice
6 carrots, cut in 2" pieces
Rub the roast with salt, pepper, and flour. In a Dutch oven, brown
the meat on all sides in hot oil. Pour off most of fat and add the
garlic, chili powder, cumin, onions, and tomatoes. Cover and cook
slowly, adding broth, water, or tomato juice as necessary, for
about 2 hours. Add the carrots and cover. Cook about 1 hour longer,
or until meat and carrots are tender.
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Pot Roast 11