Jump to content
The Talon House

Bag and Season Mexican Pot Roast


Recommended Posts

Bag and Season Mexican Pot Roast

Try this Mexican twist on pot roast for an exciting, flavorful meal!

1 pkt Bag'n Season® for Pot Roast

3 lb boneless chuck roast*, no more than 2 inches thick

1 can (15 ounces) black beans, drained and rinsed

1 can (11 ounces) whole kernel corn, drained

1 can (4.5 ounces) chopped green chilies

1 cup mild chunky salsa

Method :

* 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 steaks 1 hour 15 minutes. Let stand 5 minutes before slicing.

* *flank steak may be substituted if desired.

Link to comment
Share on other sites


This topic is now archived and is closed to further replies.

  • Create New...