New Mexico Pot Roast

While on many of my travels I stopped in a small mountain town named Ruidoso, New Mexico and met some friends there that made this recipe for me one night, I loved it during that cold mountain winter.

• Ready In: 3 hrs 20 mins
• Serves: 4-6

Ingredients

• 3 -3 1⁄2 lbs  boneless chuck roast

• FOR THE BAG

• 1⁄2 cup all-purpose flour
• 1  teaspoon paprika
• 1⁄2 teaspoon  fresh groung black pepper
• 1  teaspoon  garlic salt
• 1  teaspoon red chili powder

• FOR THE POT

• 1  tablespoon butter
• 1  cup water
• 1  cup dry red wine
• 4  ounces  chopped green chili peppers (Fresh or Canned)
• 1  clove garlic, peeled,cut in half
• 2  bay leaves, cut in half
• 1  teaspoon red chili powder

Directions

1. Rinse meat and pat dry with paper towel.
2. Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
3. Shake Meat in the bag and coat well.
4. Melt Butter in a Dutch Oven or oven-proof dish.
5. Remove the meat from the bag.
6. (Duh! Sorry Ya' never know!).
7. Sear Roast on all sides over high heat.
8. Remove from heat.
9. Add water, wine, green chile, garlic, bay leaves, and red chile powder.
10. Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
11. Remove bay leaves before serving.