This delicious little version of a pot roast is just right for four. There's lots of extra sauce for creamy mashed potatoes on the side. Toss up a salad and round up the clan for a comforting supper.
- Portion size 4 servings
- 1 tablespoon olive oil
- 1 1/4 lb outside round steak trimmed
- 1 cup beef stock
- 1 cup bottled salsa
- 2 tablespoons lime juice
- 2 onions sliced
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1/4 teaspoon hot pepper flakes
In Dutch oven or deep ovenproof skillet, heat oil over medium heat; brown steak all over. Sprinkle with salt and pepper. Remove from skillet.
Stir stock into pan and bring to boil, stirring to scrape up any brown bits from bottom of pan. Stir in salsa, lime juice, onions, garlic, cumin and hot pepper flakes; bring to boil.
Return meat to pan. Cover tightly; bake in 325°F (160°C) oven, turning meat every 30 minutes, for 2 to 2-1/2 hours or until very tender. (Pot roast can be prepared ahead, cooled, covered and refrigerated for up to 12 hours. Or, freeze for up to 2 months; thaw in refrigerator, then bring to room temperature. Reheat in 350°F/180°C oven for about 30 minutes or until heated through.)
To serve, slice steak thinly and spoon sauce over top.
Nutritional facts Per serving, about:
- Protein 34 g
- Calories 280.0
- Total fat 11 g
- Total carbohydrate 10 g