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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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This recipe comes from my local newspaper. It goes good with Chipotle Mashed Potatoes . Ingredients:
2 tablespoons vegetable oil |
5 lbs blade roast (or rump, or other pot roast ) |
1 onion, diced |
3 garlic cloves, minced |
1 green pepper, diced |
2 jalapeno peppers, seeded and diced |
1 tablespoon chili powder |
1 tablespoon cumin seed |
2 teaspoons oregano |
2 cups beef broth |
1 cup beer |
1 tablespoon worcestershire sauce |
4 tablespoons tomato paste |
1/2 cup cilantro, chopped |
1 lime, juice of |
Directions:
1. Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.
2. Add the onion to the pot and cook until light golden in colour.
3. Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.
4. Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.
5. Return the beef back to the pan. Cover and bake 325* for three hours, turning the beef three times.
6. When the beef is very tender, remove to a plate and tent with foil.
7. Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.
8. Stir in cilantro and lime juice.
9. Carve the beef, placing on a shallow platter. Pour sauce over and serve.
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