---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BEEF-POT ROAST TEX-MEX STYLE
  Categories: Beef, Meats, Low-cal, Tex-mex
       Yield: 8 servings
  
            -JUDI M. PHELPS
       4    To 5 lb beef bottom roast;
            -boneless, trimmed of fat
       2 tb Worcestershire sauce
       2 tb Lime or lemon juice
       1 tb Prepared mustard
       2    Cloves garlic; minced
       6 oz Can spicy tomato juice
     1/2 c  Chili sauce
       1    To 2 jalapeno peppers;
            -finely chopped
       2 tb Fresh cilantro or parsley;
            -finely chopped
       2 ts Cumin seeds
  
   Put meat in shallow plastic dish just large enough to
   hold it. Combine Worcestershire, lime or lemon juice,
   mustard, garlic.  Spread mixture over meat.  Cover and
   refrigerate overnight.
   
   Roast meat in preheated 325 degree oven for 1 hour.
   Combine remaining ingredients; pour over meat.  Cover
   and roast 3 to 4 hours more at 275 degrees until meat
   is very tender.  Baste occasionally with pan juices
   (thin with a little boiling water if necessary) Slice
   thinly to serve.
   
   Makes about 6 to 8 servings.  Approximately 200
   calories per 3-1/2 oz. serving.  Source:  Light and
   Spicy by Barbara Gibbons.
   
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or
   jphelps@best.com
  
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