Fajita Pot Roast
- 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)
- 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.
beef, red peppers, onion, taco sauce, water, flour, fresh cilantro, flour tortilla
Taken from www.food.com/recipe/fajita-pot-roast-441001 (may not work)