Picante Beef Roast Food

PICANTE POT ROAST

Steps:

• Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
• Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro.
• Spoon pot roast mixture on top of hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.

PICANTE ROAST BEEF SANDWICH WITH GARLIC, LIME AND GREEN CHILE

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
• Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.

PICANTE ROAST BEEF SANDWICH WITH GARLIC, LIME, AND GREEN CHILE

Steps:

• Heat oil in large skillet.
• saute onion and garlic for 3 minutes.
• add roast beef and saute 3 to 5 minutes.
• Add everything else except cilantro and rolls. and bring to a simmer.
• Cook for about 5 minutes.
• Remove from heat and stir in cilantro.
• Serve on rolls sliced in half with plenty of the sauce.

THREE ENVELOPE PICANTE ROAST SLIDERS

Steps:

• Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.
• Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.
• To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.
• To Make Sliders: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table or with a nice sauce like a Sour Cream Horseradish Sauce.

PICANTE POT ROAST

Steps:

• 1. Pour oil into crock pot or dutch oven and add meat.
• 2. Mix spices and sauces in bowl and pour over meat.
• 3. Cook slowly in dutch oven, and check meat for tenderness after 2 hours.
• 4. If added to crock pot instead, turn on low and let cook 6-8 hours.
• 5. In either case, re-move meat to serving plate and keep warm; bring sauce to a boil and stir frequently until thickened (about 5 minutes).
• 6. Skim fat from sauce, and serve with additional picante sauce over meat.

PICANTE POT ROAST

Steps:

• Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
• Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
• Cover and cook on low heat setting 9 to 10 hours or until beef is tender.