Mexican Pot Roast

1. 1

   Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove.

2. 2

   Add the onion to the pot and cook until light golden in colour.

3. 3

   Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute.

4. 4

   Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined.

5. 5

   Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times.

6. 6

   When the beef is very tender, remove to a plate and tent with foil.

7. 7

   Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired.

8. 8

   Stir in cilantro and lime juice.

9. 9

   Carve the beef, placing on a shallow platter. Pour sauce over and serve.

No additional tips available.