RANCH-STYLE POT ROAST

• 1 package (1.50 oz.) Lawry's Spices & Seasonings for Pot Roast
• 1 can (14 1/2 oz.) whole tomatoes, cut up
• 1 cup barbecue sauce
• 1 can (15 1/2 oz.) kidney beans, drained
• 1 can (15 1/2 oz.) pinto beans, drained
• 1 can (7 oz.) diced green chiles
• 1 medium onion, thinly sliced
• 1 (7-bone) beef roast, about 3 1/2 to 4 pounds

In 5-quart Dutch oven, combine Seasonings & Spices for Pot Roast and tomatoes; blend well. Add beans, chiles and onion. Add meat and spoon sauce over top. Bring to a boil, reduce heat, cover and simmer 3 hours. May use a chuck or rump roast.

Home

Main