Fajita Pot Roast

Name: Fajita Pot Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 serving(s)
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)

(2)

Recipe by internetnut

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.

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READY IN: 3hrs 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
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.

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