Beef Roast with Tomatoes, Onions and Peppers
Prep Time: 15 min
Baking Time: 2 hrs
- 2 - Tablespoons
- 1 - teaspoon finely chopped fresh
- 1 - (4 to 5-pound)
beef chuck roast
- 2 - cans (15 to 16-ounce) Mexican-style stewed
- 1 - (16-ounce) jar
- 2 medium green, red or yellow
bell peppers, cut into
- 2 medium
onions, cut into eighths
Preheat oven to 350°F.
In a oven proof Dutch oven, melt butter until
sizzling. Stir in garlic. Add beef roast.
Cook over medium-high heat, turning once, until
browned for 7 to 9 minutes. Stir in tomato, salsa, peppers and onion.
Cover and bake for 1 1/2 to 2 hours or until roast is
Alan's Kitchen Tip: The remaining meat broth can
be frozen or refrigerated and used later as a base for soup.
Old West Timeline
May 24, 1854 - Birth of John Riley Banister,
law officer, cowboy, and Texas Ranger (d. 1918)