Serves: 5
Total Calories: 86
Rinse meat and pat dry with paper towel. Mix flour, paprika, pepper, garlic salt, and 1 teaspoon red chili powder in a plastic or paper bag. Shake meat in the bag to coat it. Melt butter in a Dutch oven or ovenproof dish. Sear roast on all sides over high heat. Remove from heat; add water, wine, green chiles, garlic, bay leaves, and remaining 1 teaspoon red chili powder. Cover and bake in 350° oven for 2 1/2–3 hours, or until meat tests very tender. Remove bay leaves before serving.
This New Mexico Pot Roast recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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