Texas Pot Roast

Texas Pot Roast can be prepared in the morning or the night before and then refrigerated. It needs about two and a half hours in the afternoon to slowly finish the cooking.

Texas Pot Roast is delicious. The sauce complements the meat and mashed potatoes. Serve with a fresh vegetable and a green salad.

Print recipe

Serves	4
Inspiration	Canadian Living

Ingredients

2 Tbsp olive oil
2 Lb (900 gm) boneless top sirloin roast (or you could use a couple of large steaks)
freshly ground pepper
1 Tsp salt
1 cup unsalted beef broth
1 cup salsa
2 Tbsp lime juice
2 onions (thinly sliced)
2 Cloves garlic, minced
2 Tsp ground cumin
1/8 Tsp Tabasco or other hot sauce
1 cup sliced cremini mushrooms

Directions


Cut the top sirloin into 4 large slices (about 2 inches each). In large frying pan, heat 1 tbsp of oil over medium - high heat; brown steak on both sides. Grate the fresh pepper and remove to a large baking dish that can hold the meat in one layer.

In the same frying pan, heat the other tbsp of oil over medium heat and add to it the onion and garlic. Saute for a few minutes until they are translucent, then add the ground cumin and dry fry the spice for a couple of minutes.

Stir stock into pan and bring to a boil, stirring to scrape up any brown bits from bottom of pan. Stir in salsa, lime juice, Tabasco, salt and mushrooms; bring to a boil. Return the meat to the pan and cover tightly. At this point the dish can be refrigerated to be cooked later in the day or you can just progress to the next step.

Bake in 325 °F oven, turning meat every 30 min for 2 to 2 ½ hours or until very tender. To serve, slice steak thinly and spoon some sauce over top. Put the rest of the sauce in a gravy boat to serve at the table.