This is a recipe I found in a magazine over 20 years ago. Being the pack rat I am, I still have the little cutting, but of course I have adapted it over the years and the results is a crowd pleaser. I use this when I am short on time as it takes about 15 minutes to put everything together and throw it in the oven. It is also a very cheap recipe to make so university kids, take notice…and it also freezes well!!

It has become one of my go-to recipe for making meals for Mathew’s film set and everyone loves it, especially the gravy :)) It is a very easy recipe to double or triple for a crowd.

I love to use my big round creuset pot for this as it goes so well from stove top to oven 🙂

Ingredients: This is for 4 people, I usually make 3 times this.

• 1 tbsp of olive oil
• 1 1/4 lb of outside round roast or flank steak (you can use a cheaper cut as it cooks it the oven for a long time)
• 1 each of beef broth and bottle salsa (this is the key ingredient, I use medium)2 tbsp of lime juice
• 2 onions sliced
• 2 cloves of garlic
• 2 tsp cumin
• 1/4 tsp of hot pepper flakes ( or more if you like it hot!!)
• Salt and Pepper

Heat the oil in the dutch oven and brown the roast on all side. Sprinkle with salt and pepper. Remove it from the pot and set aside.

Stir in the stock and scrape up any bits from the bottom of the pot. Stir in the salsa, the lime juice,, onions, garlic, cumin and hot pepper. Bring to boil and return the meat to the mixture.

At this point, you will start having guests in the kitchen asking what this amazing smell is 🙂 Put the cover on and place it in a pre-heated oven at 325F for a good 2 to 2 1/2 hours or until the meat is very tender and pulls apart.

To serve it, slice the meat thinly and spoon the gravy on top.  I serve it with mash potatoes and it is a perfect combo but you can also serve it with pasta. You HAVE to have crusty bread on hand to soak up the gravy :))