Ro Tel Roast Recipes

MEXICAN POT ROAST

Steps:

• Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
• Cook on both sides until seared well, 6-8 minutes on each side.
• Remove the beef from the pot and add in the onions.
• Sauté until translucent and lightly browned, about 3 to 4 minutes.
• Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
• Add the beef back to the pot, cover and cook in the oven at 325 degrees for 3 hours.

RO-TEL ROAST

Steps:

• Brown roast on both sides in oil in large saucepan with lid. Add Ro-Tel tomatoes, onion soup mix and water. Cover and cook on medium heat. Keep liquid in saucepan at all times; add water a little at a time as needed. Cook about 3 hours. Add onion, green pepper, and garlic. Cook until meat falls apart. This can be cooked in a pressure cooker to decrease cooking time. Great over rice or on po-boy buns.

ROTEL ROAST

Steps:

• Place roast in crock pot and tomatoes on top with juice. Cook 8 hours on low.

LONE STAR POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Combine tomatoes, chiles, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender., Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast. Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add a little water if necessary.