Fajita Pot Roast

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.

• Ready In: 3 hrs 15 mins
• Serves: 8

Ingredients

• 1 1⁄2 ounces  dry  fajita seasoning mix
• 3 1⁄2 lbs beef, bottom round or 3 1⁄2 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
• 1⁄2 cup water
• 2  tablespoons  all purpose flour
•  fresh cilantro, chopped (optional)
•  flour tortilla (optional)

Directions

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.