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New Mexico Pot Roast

  • 200minutes
  • 1018calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, D
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1360.77-1587 1/27 g boneless chuck roast

  2. 118 1/59 ml all-purpose flour

  3. 4.92 ml paprika

  4. 2.46 ml fresh groung black pepper

  5. 4.92 ml garlic salt

  6. 14.79 ml butter

  7. 236 1/29 ml water

  8. 236 1/29 ml dry red wine

  9. 113 1/39 g chopped green chili peppers (Fresh or Canned)

  10. 1 clove garlic , peeled,cut in half

  11. 2 bay leaves , cut in half

  12. 4.92 ml red chili powder

Instructions Jump to Ingredients ↑

  1. Rinse meat and pat dry with paper towel.

  2. Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.

  3. Shake Meat in the bag and coat well.

  4. Melt Butter in a Dutch Oven or oven-proof dish.

  5. Remove the meat from the bag.

  6. (Duh! Sorry Ya' never know!).

  7. Sear Roast on all sides over high heat.

  8. Remove from heat.

  9. Add water, wine, green chile, garlic, bay leaves, and red chile powder.

  10. Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.

  11. Remove bay leaves before serving.

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