Picante Pot Roast

Picante Pot Roast

Donna A
Edited on Jul 22, 2004

This has the flavors of the southwest. It has a lively spicy flavor. Serves 6-8


3 to 3-1/2 pound beef chuck pot roast
1 tablespoon oil
2 medium onions, cut into 1/2 inch wedges
1 can (8 ounces) tomato sauce
1 cup picante sauce
1-/4 teaspoons ground cumin
1/2 to 1 teaspoon ground oregano
2 minced garlic cloves
1 green pepper, coarsly chopped


In a large skillet over medium heat, brown meat in oil; drain. Sprinkle onions over meat. Combine tomato sauce, picante sauce, cumin, oregano and garlic; pour over meat and onions. Reduce heat, cover and simmer gently about 2 to 2-1/2 hours, adding green peppers during last 15 minutes of cooking. Remove meat to serving platter, keep warm. Bring sauce in skillet to a boil; cook, stirring frequently, until sauce is thickened, about 5 minutes. Skim fat from sauce.

Not a NESTLÉ®-tested recipe.

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