Fiesta Chuck Roast
- 1/4 c. flour
- 1 jar (16 oz.) chunky picante sauce
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1 1/2 to 2 1/2 lb. boneless beef chuck roast
- 1 green pepper, cut in strips
- 3 medium carrots, diagonally sliced
- Preheat
- oven
- to
- 325u0b0.
- Shake flour in 1 regular size Reynolds Oven
- Bag,
- place in 13 x 9 x 2-inch baking pan.
- Add picante
- sauce, onion and garlic.
- Squeeze bag to blend ingredients.
- Trim
- fat from roast, place in bag.
- Turn bag to coat roast
- with
- sauce.
- Place
- pepper
- and
- carrots in bag around roast.
- Close
- bag
- with nylon tie.
- Cut six 1/2-inch slits in top of
- bag.
- Bake
- until
- roast
- is tender, 1 3/4 to 2 hours. Let stand in bag 5 minutes.
- Makes 4 to 6 servings.
flour, picante sauce, onion, clove garlic, boneless beef chuck roast, green pepper, carrots
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042562 (may not work)