Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

A cinch with jarred taco sauce! Transform a thrifty roast into a South-Of-The-Border sensation with onions and peppers cooked in a zesty blend of taco sauce and fajita seasoning mix! I found this recipe in Woman's World magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Ingredients Nutrition

  • 1 12 ounces dry fajita seasoning mix
  • 3 12 lbs beef, bottom round or 3 12 lbs rump roast
  • 3 red peppers (1 1/2 pounds) or 3 green peppers, cut into 1 1/2-inch wide slices (1 1/2 pounds)
  • 1 lb onion, cut into 6 wedges (4 onions)
  • 16 ounces mild taco sauce
  • 12 cup water
  • 2 tablespoons all purpose flour
  • fresh cilantro, chopped (optional)
  • flour tortilla (optional)


  1. Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.
  2. Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
  3. Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.
Most Helpful

This was good but not as flavorful as I tought it would be. Next time I would shred the beef and let it sit in the juice before serving. I followed the recipe exactly as written cooking three hours.

bmcnichol June 02, 2011

This is excellent! Very tasty! Served with tortillas, black beans and rice. Made for New Kids on the Block Tag.

LARavenscroft December 28, 2010