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The Talon House

Bag and Season Mexican Pot Roast


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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.

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