What you need:
- 3 lbs top round roast, cut into 1 inch cubes
- 28 oz can crushed tomatoes, undrained
- 12 oz can beer
- 2 (4 oz) cans chopped green chilies, drained
- 1 c beef broth
- 3 carrots, sliced
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 T Worcestershire sauce
- 2 T olive oil
- 2 t ground cumin
- 2 t dried oregano
- 1/2 t salt
- 1/4 t black pepper
What you do:
- Brown the roast, with the onion and garllic, in hot oil; transfer to
crock pot. Add all remaining ingredients, except ground cumin,
and mix well. Cover and cook on low for 4-6 hours. Stir in cumin
the last hour of cooking.
- Recipe submitted by Paula J. via St. Louis, Missouri
|
