A Recipe

No, the world is not coming to an end. Hell has not frozen over (as far as I know). 😉 I am having to cook a lot on this diet. I did tonight what the husband fears, I made something up. It turned out really well, so I thought I would share. This also has the added benefit, that I can look it up again later if I forget.

Mexican Pot Roast
There are a ton of recipes on the web with this name, but none of them were what I had in mind.

1 piece of beef, at least 1 pound. (I believe the cut I used was London Broil, the actual pot roast looked too fatty.)
1 pkg. taco seasoning
1 can black beans undrained
1 small can green chiles undrained
1 jar salsa (I used medium)
1 yellow pepper sliced
1 red pepper sliced
1 bunch green onions chopped
1 zucchini chopped
1 yellow squash chopped
1 eggplant chopped ( I only used 1/2)
a little olive oil

– Pre-heat the oven to 350
– slice and chop all veggies listed above, and put into a large bowl
– add the salsa, green chiles and black beans to the veggies and stir gently until mixed
– set aside
– Lightly coat a pan with olive oil, put on medium heat.
– Brown your piece of beef in the pan for just a few minutes, and pour the taco seasoning on at this time, so it gets seared into the skin (I only used 1/2 the packet)
– Place beef in a dutch oven
– Pour veggie mixture over and around
– Put in the oven for at least an hour. My piece was 1.3 pounds and I did 1 hour & 20 minutes (might have been 5 to 10 minutes too long)
– Serve in large bowls and slice avocado over the top of each bowl

***This mixture is soupy enough that you could use stew meat, and make a stew.***

Sorry about the ugly pic. I promise it tastes good!