Pot Roast

Ingredients Weight Measure
Chuck roast 6 lbs.
Oil 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 4-1/2 Tbsp.
Salt and pepper to taste
Bell pepper, medium, diced 1 ea.
Onion, medium, diced 1 ea.
Garlic cloves, peeled and diced 5 ea.

Pico de Gallo

Ingredients Weight Measure
Onion, peeled, fine dice 1 ea.
Tomatoes, fine dice 6 ea.
Jalapeño pepper, seeded, fine dice 1 ea.
Cilantro, fresh, sliced fine 1/4 bunch
Oil 2 Tbsp.
Lemon, fresh, squeezed 1/4 ea.
Salt and pepper to taste


  1. Preheat oven to 325°F.
  2. To prepare Pot Roast, brown roast in oil on both sides.
  3. Place roast in ovenproof casserole and pour drippings over top.
  4. Sprinkle with TABASCO® Green Jalapeño Pepper Sauce, salt, pepper, bell peppers, onions and garlic.
  5. Pour a little water in to cover bottom of pan. Cover with foil and bake until tender, approximately 3 hours.
  6. To prepare Pico de Gallo, combine diced vegetables, cilantro, oil and lemon juice in a nonreactive bowl; season to taste with salt and pepper. Refrigerate until ready to use.
  7. Serve Pico de Gallo as an accompaniment on side of pot roast.

Yield: 12 servings