Title: Picante Pot Roast, Crockpot
Categories: Mexican Meat Check
Yield: 6 Servings

3 1/2		Pound pot roast
1	tb	Vegetable oil
2		Onions cut into wedges
1		8-ounce can tomato sauce
1	c	Picante sauce
1 1/4	ts	Ground cumin
1/2	ts	Organo leaves
2	ga	Cloves, minced
1		Green pepper, coarsely
		Chopped

In large dutch oven on stove, brown meat over medium heat in oil; drain. Sprinkle onions over meat; combine tomato sauce, picante sauce, cumin, oregano and garlic; pour over meat and onions. Reduce heat, cover and simmer gently about 2 to 2 1/2 hours, adding green pepper during last 15 minutes of cooking. Remove meat to serving plate; keep warm. Bring sauce in pan to boil, stirring frequently until sauce is thickened (about 5 minutes). Skim fat from sauce; serve sauce and additional picante sauce with meat. On busy days, I just empty everything into the crockpot and let it cook on low for 6-8 hours!

Posted by Loren Martin on ILink Cuisine

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