Mexican Pot Roast Recipe

• 1 (3 to 5 lb.) beef pot roast
• 2 cloves garlic, chopped
• 4 teaspoon chili pwdr
• 1/2 teaspoon grnd cumin
• 1/2 teaspoon grnd coriander
• 1 (6 ounce.) can tomato paste
• 3 med. onions, sliced
• 1 lg. can whole tomatoes
• 1 Knorr beef bouillon cube dissolved in 2 c. warm water
• 3 to 4 c. cooked rice
• 1 can (15 ounce.) dark red kidney beans, heated
• 2 avocados, sliced, for garnish
• 3 tbsp. cornstarch mixed with cool water (approximately 1/4 to 1/3 c.)

1. In a large, shallow baking dish place pot roast.
2. Mix next five ingredients together and "frost" the top of the roast.
3. Add in sliced onions, juice from tomatoes (set tomatoes aside) and beef bouillon.
4. Cover with aluminum foil and bake at 325 degrees for 2 1/2 to 3 hrs.
5. Add in reserved tomatoes for the last 15 min to heat through.
6. Remove roast from pan onto serving platter.
7. Surround meat with rice mixed with kidney beans.
8. Garnish with avocado.
9. Heat remaining liquid from roast in pan or possibly stove to boiling, using cornstarch to thicken.
10. Pass gravy with roast.

beef, garlic, chili pwdr, grnd cumin, grnd coriander, tomato paste, onions, tomatoes, knorr beef bouillon, rice, dark red kidney beans, avocados, cornstarch mixed

Taken from cookeatshare.com/recipes/mexican-pot-roast-55755 (may not work)