Mexican Pot Roast

• 4 to 5 lb. pot roast (shoulder roast is good)
• 1 Tbsp. oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 (16 oz.) can tomatoes, coarsely chopped
• 2 or 3 fresh or canned jalapenos or 8 oz. canned chopped green chilies
• 1/2 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. crushed red pepper (dry)
• 2 (15 oz.) cans Ranch Style beans with chili powder
• 1/2 c. sliced or chopped ripe olives (optional)

1. Sprinkle the
2. pot roast with salt and pepper.
3. In a Dutch oven, heat oil and brown roast on both sides.
4. Remove meat and add onion and garlic to drippings and cook over medium heat until onion is tender, not brown.
5. Add tomatoes, peppers, oregano and salt.
6. Heat to boiling and reduce heat to simmer.
7. Return meat to pot and add olives.
8. Cover tightly and bake at 350u0b0 for 2 1/2 hours or until meat is tender.
9. Add beans last 30 minutes to one hour of cooking time.
10. If roast is very fat, cool some and remove fat and bone before adding beans.
11. Serve with rice and a salad. Serves 6 to 8.

pot roast, oil, clove garlic, onion, tomatoes, green chilies, oregano, salt, pepper, red pepper, beans, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704458 (may not work)