Ingredients: 2 tablespoons vegetable oil, divided 4-lb. beef chuck or rump roast 2 tablespoons all-purpose flour 1 tablespoon chili powder 2 bottles (8 oz. each) ORTEGA Thick & Smooth Taco Sauce 1/2 cup beef broth
Directions: HEAT 1 tablespoon vegetable oil in large saucepan over medium-high heat. Add roast; cook, turning occasionally, for 4 to 5 minutes or until brown on all sides. Remove from saucepan; set aside.
HEAT remaining vegetable oil in same saucepan. Add flour and chili powder; cook, stirring occasionally, for 30 seconds. Add taco sauce and broth. Bring to a boil; reduce heat to low. Add roast. Cover; cook, turning occasionally, for 2 to 3 hours or until meat is of desired doneness. Serve with sauce.
Makes 6 to 8 servings Prep Time: 10 minutes Ready In: 3 hours, 15 minutes ****** I wonder how it would be, if ya added a touch of red wine, new patatoes, baby carrots, a big ole onion, some celery, and simmered it all together in a crock pot till the liquid is reduced.
Directions:
