Bag And Season Mexican Pot Roast Recipe

• Try this Mexican twist on pot roast for an exciting, flavorful meal!
• 1 pkt Bag'n Season(r) for Pot Roast
• 3 lb boneless chuck roast*, no more than 2 inches thick
• 1 can (15 ounces) black beans, liquid removed and rinsed
• 1 can (11 ounces) whole kernel corn, liquid removed
• 1 can (4.5 ounces) minced green chilies
• 1 c. mild chunky salsa

1. 1.
2. Preheat oven to 350 F. Arrange Roasting Bag in 13 x 9 x 2 inch baking pan.
3. Trim excess fat from meat.
4. Place meat in bag.
5. Combine Seasoning Blend and remaining ingredients; pour over meat.
6. 2.
7. Close bag loosely with nylon tie.
8. Cut 4 small holes in top of bag to allow steam to escape.
9. Cook 1 hour for meat no more than 2 inches thick.
10. Cook thicker roasts or possibly steaks 1 hour 15 min.
11. Let stand 5 min before slicing.
12. *flank steak may be substituted if you like.

chuck roast, black beans, whole kernel corn, green chilies, chunky salsa

Taken from cookeatshare.com/recipes/bag-and-season-mexican-pot-roast-73463 (may not work)