Mexican Pot Roast
Mexican Pot Roast
3 Tbsp lard
3 lb beef round steak
4 garlic buds, mashed
3 ripe tomatoes, unpeeled & chopped
3 potatoes, peeled & quartered
3 carrots, cut into chunks
2 onions, sliced thick
1 tsp salt
1 tsp freshly-ground black pepper
2 bay leaves
2 1/2 cups hot water
Preheat oven to 350 deg F
Heat lard in a cast iron Dutch oven
Cut through the fatty round on the steak & brown it on both sides
Add remaining ingredients & water
Cover the Dutch oven & bake for about 1 1/2 hrs
To garnish, cut fresh jalapenos in half, scoop out the seeds, rinse & pat dry, then fill with cream cheese sprinkled with paprika or chile powder
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