Shelly's Recipe

SOUTHWESTERN STYLE BEEF POT ROAST

Category: Roasts/Tenderloin - Beef

3-1/2 to 4 lb boneless beef chuck roast
1 tbsp vegetable oil
1 large onion, chopped
1 can (14 1/2 oz) peeled whole tomatoes, cut up, undrained
2 lbs medium red potatoes, cut into quarters
1 tbsp cornstarch, dissolve in 2 tbsp water
1 (4 oz) can chopped green chilies, undrained
2 tbsp chopped fresh parsley
Seasonings:
2 large cloves garlic, crushed
1 tbsp chili powder
1 tsp salt
1/2 tsp cracked black pepper

Combine seasoning ingredients; press evenly into surface of beef pot roast. In Dutch oven, heat oil over medium-high heat until hot. Add pot roast: brown evenly. Pour off drippings. Add onion and tomatoes. Bring to a boil: reduce heat to low. Cover tightly and simmer 1 1/2-2 hours or until beef is tender.

Add potatoes to pan; cover and continue cooking about 35 minutes or until beef and potatoes are tender. Remove beef and potatoes to serving platter; keep warm. Strain cooking liquid: Skim off fat.

In same pan, return cooking liquid. Bring to a boil over medium-high heat. Add cornstarch mixture and green chilies; cook and stir 1 minute or until sauce is thickened and bubbly. Stir in parsley. Serve pot roast with potato and sauce. Serves 10-12