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Mexican Pot Roast


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Ingredients:

Roast

Rol-Tel Tomatoes and Green Chilis

Cream Of Mushroom Soup or Celery or Chicken (one can of any cream type soup)

Can of Tomato Soup

cheddar Cheese Soup

Brown your roast well with a little salt and pepper in olive oil. Add 2 sliced onions and cook for 5 mins longer. After obtaining a good sear transfer the roast and onions to a oven proof pan or a crock pot. Mix together the Rol-Tel, Tomao soup, cream of muhroom, and cheddar cheese soup. Do NOT dilute with water. Spread this over the beef and bake in a hot oven-400 degrees for 45 mins then turn down to 325 and finish cooking for 4-5 hours. Or use the crock pot on high for 6-8 hrs or slow for 10 hours. This makes its own gravy without adding thickners. Just ladel over the top of your favorite bread and potatoes. If you like add carrots and celery to the raost when cooking. We prefer to roast the vegetables seperately if we have the time. This recipe was used on a local cooking show, used at the fair and on some grocery store web sites. It is so good and so easy. Enjoy!

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