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Name: Make-Ahead- Texas Steak "Pot Roast"
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: Salt; 2 Garlic minced; 2 tb Lime juice; 1/4 ts Hot pepper flakes; 2 Onions, sliced; 1 c Bottled salsa; 1 1/4 lb Outside round steak, trim; 1 tb olive oil; 2 ts Ground cumin; Pepper; 1 c Beef stock

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INGREDIENTS

Salt
2 Garlic ; minced
2 tb Lime juice
1/4 ts Hot pepper flakes
2 Onions, sliced
1 c Bottled salsa
1 1/4 lb Outside round steak, trim
1 tb olive oil
2 ts Ground cumin
Pepper
1 c Beef stock

Servings

INSTRUCTIONS

[If outside round steak is not available, buy an outside round roast and slice into 1-inch thick steaks.] In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown steak all over. Sprinkle with salt and pepper. Remove from skillet. Stir stock into pan and bring to boil, stirring to deglaze pan. Stir in salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to boil. Return meat to pan. Cover tightly; bake in 325F 160C oven, turning meat every 30 minutes, for 2 to 2-1/2 hours or until very tender. [Pot roast can be prepared ahead, cooled, covered and refrigerated for up to 12 hours. It can be frozen for up to 2 months; thaw in refrigerator, then bring to room temperature. Reheat in 350F 180C oven for about 30 minutes or until heated through.] To serve, slice steak thinly and spoon sauce over top. 4 servings for $8.55 CDN [Mar/95] Per serving: 280 calories, 34 g protein, 11 g fat, 10 g carbohydrate, excellent source iron. Serve with creamy mashed potatoes and a tossed salad. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@msn.com

NOTES

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Make-Ahead- Texas Steak "Pot Roast"

Salt
2 Garlic minced
2 tb Lime juice
1/4 ts Hot pepper flakes
2 Onions, sliced
1 c Bottled salsa
1 1/4 lb Outside round steak, trim
1 tb olive oil
2 ts Ground cumin
 Pepper
1 c Beef stock

[If outside round steak is not available, buy an outside round roast and  slice into 1-inch thick steaks.]    In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown  steak all over. Sprinkle with salt and pepper. Remove from skillet.    Stir stock into pan and bring to boil, stirring to deglaze pan. Stir in  salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to  boil. Return meat to pan. Cover tightly; bake in 325F 160C oven, turning  meat every 30 minutes, for 2 to 2-1/2 hours or until very tender.    [Pot roast can be prepared ahead, cooled, covered and refrigerated for up  to 12 hours. It can be frozen for up to 2 months; thaw in refrigerator,  then bring to room temperature. Reheat in 350F 180C oven for about 30  minutes or until heated through.]    To serve, slice steak thinly and spoon sauce over top.    4 servings for $8.55 CDN [Mar/95]    Per serving: 280 calories, 34 g protein, 11 g fat, 10 g carbohydrate,  excellent source iron.    Serve with creamy mashed potatoes and a tossed salad.    Source: Canadian Living magazine, Feb 95 Presented in article by Rose  Murray: "So Good To Come Home To"        [-=PAM=-]   PA_Meadows@msn.com

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Nutrition

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Serving Size: 1 Serving (514g)
Recipe Makes: 4 Servings

Calories: 91
Calories from Fat: 16 (18%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 870mg		30 %
Potassium 774.5mg		20 %
Total Carbohydrate 14.4g		4 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 12.1g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 91

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