Spicy Pot Roast
A spicy sauce made with chili powder, taco sauce and beef broth puts the finishing touch on this tender pot roast.
2 tablespoons vegetable oil - divided use
1 (4 pound) beef chuck or rump roast
2 tablespoons all-purpose flour
1 tablespoon chili powder
2 (8-ounce) jars ORTEGA Taco Sauce
1/2 cup beef broth
- Heat 1 tablespoon oil in a large saucepan. Add roast; cook, turning occasionally, until brown on all sides. Remove from saucepan; set aside.
- Heat remaining oil in same saucepan. Add flour and chili powder; cook, stirring constantly, for 30 seconds. Add taco sauce and broth. Bring to a boil; reduce heat to low. Add roast. Cover; cook, turning occasionally, for 2 to 3 hours or until meat is of desired doneness. Serve with extra sauce.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.