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Bag And Season Mexican Pot Roast
Ingredients
- Try this Mexican twist on pot roast for an exciting, flavorful meal!
- 1 pkt Bag'n Season(r) for Pot Roast
- 3 lb boneless chuck roast*, no more than 2 inches thick
- 1 can (15 ounces) black beans, liquid removed and rinsed
- 1 can (11 ounces) whole kernel corn, liquid removed
- 1 can (4.5 ounces) minced green chilies
- 1 c. mild chunky salsa
Directions
- 1. Preheat oven to 350 F. Arrange Roasting Bag in 13 x 9 x 2 inch baking pan.
- Trim excess fat from meat. Place meat in bag. Combine Seasoning Blend and remaining ingredients; pour over meat.
- 2. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape. Cook 1 hour for meat no more than 2 inches thick. Cook thicker roasts or possibly steaks 1 hour 15 min. Let stand 5 min before slicing.
- *flank steak may be substituted if you like.
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