Recipe - Make-Ahead: Texas Steak Pot Roast

1 tablespoon Olive oil
1 One fourth pound Outside round steak, trim
Salt
Pepper
1 cup Beef stock
1 cup Bottled salsa
2 tablespoon Lime juice
2 Onions, cut or sliced up
2 Garlic cloves, minced
2 teaspoon Ground cumin
One fourth teaspoon Hot pepper flakes

[If outside round steak is not available, buy an outside round roast and
slice into 1inch thick steaks.]

In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown
steak all over. Sprinkle with salt and pepper. Remove from skillet.

Stir stock into pan and bring to boil, stirring to deglaze pan. Stir in
salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to
boil. Return meat to pan. Cover tightly; bake in 325F 160C oven, turning
meat every 30 minutes, for 2 to 2One half hours or until very tender.

[Pot roast can be prepared ahead, cooled, covered and refrigerated for up
to 12 hours. It can be frozen for up to 2 months; thaw in refrigerator,
then bring to room temperature. Reheat in 350F 180C oven for about 30
minutes or until heated through.]

To serve, slice steak thinly and spoon sauce over top.

4 servings for $8.55 CDN [Mar/95]

Per serving: 280 calories, 34 g protein, 11 g fat, 10 g carbohydrate,
excellent source iron.

Serve with creamy mashed potatoes and a tossed salad.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"

[=PAM=] PA_Meadows@msn.com

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