Picante Pot Roast

Picante Pot Roast

By:
Donna A
Edited on Jul 22, 2004

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

Ingredients

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

Directions

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.


Baker's Comments

Show Us How You Made It

    close

    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now