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Source: Very Best Baking by Nestle

Spicy Pot Roast
A rich sauce of chili powder, taco sauce and beef broth puts the finishing touch on this tender roast. Serve it with steamed carrots, baby potatoes and ice-cold Nestea.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 145 minutes
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2 tablespoons Vegetable Oil, divided
4 pounds beef chuck or rump roast
2 tablespoons all-purpose flour
1 tablespoon chili powder
2 jars ORTEGA® Medium Taco Sauce, (8 oz.)
1/2 cup beef broth




HEAT 1 tablespoon oil in a large saucepan. Add roast; cook, turning occasionally, until brown on all sides. Remove from saucepan; set aside.

HEAT remaining oil in same saucepan. Add flour and chili powder; cook, stirring constantly, for 30 seconds. Add taco sauce and broth. Bring to a boil; reduce heat to low. Add roast. Cover; cook, turning occasionally, for 2 to 3 hours or until meat is of desired doneness. Serve with extra sauce.






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