Beef-Pot Roast Tex-Mex Style
| Yield: | 8 Servings |
| Categories: | Tex-mex, Beef, Meats, Low-Calorie |
| -JUDI M. PHELPS | ||
| 4 | To 5 lb beef bottom roast; boneless, trimmed of fat | |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Lime or lemon juice |
| 1 | tb | Prepared mustard |
| 2 | Cloves garlic; minced | |
| 6 | oz | Can spicy tomato juice |
| 1/2 | c | Chili sauce |
| 1 | To 2 jalapeno peppers; finely chopped | |
| 2 | tb | Fresh cilantro or parsley; finely chopped |
| 2 | ts | Cumin seeds |
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