Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1 1/4 lb Outside round steak, trim
Salt
Pepper
1 c Beef stock
1 c Bottled salsa
2 tb Lime juice
2 Onions, sliced
2 Garlic cloves, minced
2 ts Ground cumin
1/4 ts Hot pepper flakes

[If outside round steak is not available, buy an outside round roast
and slice into 1-inch thick steaks.]

In Dutch oven or deep ovenproof skillet, heat oil over medium heat;
brown steak all over. Sprinkle with salt and pepper. Remove from
skillet.

Stir stock into pan and bring to boil, stirring to deglaze pan. Stir
in salsa, lime juice, onions, garlic, cumin and hot pepper flakes;
bring to boil. Return meat to pan. Cover tightly; bake in 325F 160C
oven, turning meat every 30 minutes, for 2 to 2-1/2 hours or until
very tender.

[Pot roast can be prepared ahead, cooled, covered and refrigerated
for up to 12 hours. It can be frozen for up to 2 months; thaw in
refrigerator, then bring to room temperature. Reheat in 350F 180C
oven for about 30 minutes or until heated through.]

To serve, slice steak thinly and spoon sauce over top.

4 servings for $8.55 CDN [Mar/95]

Per serving: 280 calories, 34 g protein, 11 g fat, 10 g carbohydrate,
excellent source iron.

Serve with creamy mashed potatoes and a tossed salad.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose
Murray: "So Good To Come Home To"

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