Pot Roast with Enchilada Sauce Mix

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion and green pepper in drippings remaining in pan until onion is soft but not browned; stir often. 3. Add tomato sauce, enchilada sauce mix, and water. 4. Return meat to pan. Cover and simmer for 2½ to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6. Remove meat to a platter and slice. Skim fat from sauce; serve sauce with meat.

The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) MMMMM Happy Charring

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