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From: TendrRose@aol.com
Newsgroups: rec.food.recipes
Subject: Texas Pot Roast
Followup-To: rec.food.cooking
Date: 15 Nov 1998 07:07:47 -0700
Organization: Americia Online
Reply-To: TendrRose@aol.com
NNTP-Posting-Host: llama.swcp.com

    *  Exported from  MasterCook  *

                             Texas Pot Roast

Recipe By     : The New York Times Heritage Cookbook-Jean Hewitt
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        boneless chuck roast
                        Salt and pepper -- to taste
   2      tablespoons   flour
   3      tablespoons   oil
   1      clove         garlic -- minced
   1      teaspoon      chili powder
     1/2  teaspoon      ground cumin
   3      medium        onions -- quartered
     3/4  cup           canned tomatoes
                        Beef broth, water, or tomato juice
   6      large         carrots -- cut in 2" pieces

Rub the roast with salt, pepper, and flour.  In a Dutch oven, brown the meat on 
all sides in hot oil. Pour off most of fat and add the garlic, chili powder, 
cumin, onions, and tomatoes. Cover and cook slowly, adding broth, water, or 
tomato juice as necessary, for about 2 hours. Add the carrots and cover. Cook 
about 1 hour longer, or until meat and carrots are tender.
 Camille

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