Picante sauce enlivens the flavor of this pot roast, which simmers in red wine with onions. It makes great tortilla filling, and could also be served over rice.
INGREDIENTS (for 7 servings):
- 3 pounds beef chuck roast
- 1 (1 ounce) package dry onion soup mix
- 1 onion, chopped
- 1 cup red wine
- 1/2 cup water
- 3 tablespoons vegetable oil
- 1/2 cup salsa
Preheat oven to 325 degrees F (160 degrees C).
Heat oil in a Dutch oven, over medium high heat. Add beef and brown meat on all sides. Reduce heat, add onion and cook until soft but not browned. Add onion soup mix, wine, water and picante sauce. Bring to boil
Cover and place in preheated oven for 2 1/2 to 3 hours. Check occasionally to make sure there is sufficient liquid in bottom of pan; add more wine if necessary. Before serving shred beef.