Yields: 6 Servings

Wright's Tex-Mex Pot Roast


  • 1 whole 3 pound rump or bottom round beef pot roast, boneless
  • 2 tbls. all-purpose flour
  • 2 tbls. vegetable oil
  • 2 cups onion, cut into wedges
  • 1 jar 12 ounce Salsa, thick and chunky
  • 2 tbls. WRIGHTS Natural Hickory Seasoning


Coat meat with flour, shaking off excess. In heavy pot, over medium-high heat, brown meat in oil. Add onions, stirring until translucent. Add salsa and hickory seasoning; heat to a boil. Reduce heat to low. Cover tightly; simmer 2 to 2 ½ hours or until fork tender. Remove meat from pot; let stand 10 minutes. Slice meat and serve with sauce. Makes 6 servings.
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