Southwestern Pot Roast

Name: Southwestern Pot Roast
Yield: Serves 6
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1 , boneless beef chuck roast (5 1/2 - 6 pounds), tied; 4 teaspoons, vegetable oil; 2 , medium onion, chopped; 1 , medium red bell pepper, chopped; 4 , medium jalapeño chiles, seeded and minced; 8 medium cloves, garlic, minced; 1 (28-ounce) can, crushed tomatoes; 2 3/4 cups, low-sodium chicken broth; 3 tablespoons, chili powder; 2 tablespoons, ground cumin; 1 - 2 teaspoons, cayenne pepper; 1 teaspoon, dried oregano; 6 , corn tortillas (6-inch); 2 tablespoons, chopped fresh cilantro leaves

Main Courses
US & Canada
Southwest (Tex-Mex)
Meat
Beef
Stews

Appears in Cook's Country February/March 2005

A southwestern take on pot roast where corn tortillas are used to thicken the gravy.

SERVES 6

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