New Mexico Pot Roast


Serves: 5
Total Calories: 86

Ingredients

1 (3- to 3 1/2-pound) boneless beef chuck roast
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
2 teaspoons red chili powder, divided
2 tablespoons butter
1 cup water
1 cup dry red wine
4 ounces chopped green chilies (fresh or canned)
1 clove garlic, peeled, cut in half
2 bay leaves, broken in half

Directions:

Rinse meat and pat dry with paper towel. Mix flour, paprika, pepper, garlic salt, and 1 teaspoon red chili powder in a plastic or paper bag. Shake meat in the bag to coat it. Melt butter in a Dutch oven or ovenproof dish. Sear roast on all sides over high heat. Remove from heat; add water, wine, green chiles, garlic, bay leaves, and remaining 1 teaspoon red chili powder. Cover and bake in 350° oven for 2 1/2–3 hours, or until meat tests very tender. Remove bay leaves before serving.

Nutritional Facts:

Serves: 5
Total Calories: 86
Calories from Fat: 40

This New Mexico Pot Roast recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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