Recipe - Beef-Pot Roast Tex-Mex Style

JUDI M. PHELPS
4 To 5 pound beef bottom roast;
boneless, trimmed of fat
2 tablespoon Worcestershire sauce
2 tablespoon Lime or lemon juice
1 tablespoon Prepared mustard
2 Cloves garlic; minced
6 ounce Can spicy tomato juice
One half cup Chili sauce
1 To 2 jalapeno peppers;
finely chopped
2 tablespoon Fresh cilantro or parsley;
finely chopped
2 teaspoon Cumin seeds

Put meat in shallow plastic dish just large enough to hold it. Combine
Worcestershire, lime or lemon juice, mustard, garlic. Spread mixture over
meat. Cover and refrigerate overnight.

Roast meat in preheated 325 degree oven for 1 hour. Combine remaining
ingredients; pour over meat. Cover and roast 3 to 4 hours more at 275
degrees until meat is very tender. Baste occasionally with pan juices (thin
with a little boiling water if necessary) Slice thinly to serve.

Makes about 6 to 8 servings. Approximately 200 calories per 3One half oz.
serving. Source: Light and Spicy by Barbara Gibbons.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini