Title: Beef-pot roast tex-mex style
 Categories: Beef, Meats, Low-cal, Tex-mex
      Yield: 8 Servings
 
           -JUDI M. PHELPS
      4    To 5 lb beef bottom roast;
           -boneless, trimmed of fat
      2 tb Worcestershire sauce
      2 tb Lime or lemon juice
      1 tb Prepared mustard
      2    Cloves garlic; minced
      6 oz Can spicy tomato juice
    1/2 c  Chili sauce
      1    To 2 jalapeno peppers;
           -finely chopped
      2 tb Fresh cilantro or parsley;
           -finely chopped
      2 ts Cumin seeds
 
  Put meat in shallow plastic dish just large enough to hold it. Combine
  Worcestershire, lime or lemon juice, mustard, garlic. Spread mixture
  over meat.  Cover and refrigerate overnight.
  
  Roast meat in preheated 325 degree oven for 1 hour. Combine remaining
  ingredients; pour over meat.  Cover and roast 3 to 4 hours more at 275
  degrees until meat is very tender. Baste occasionally with pan juices
  (thin with a little boiling water if necessary) Slice thinly to serve.
  
  Makes about 6 to 8 servings.  Approximately 200 calories per 3-1/2 oz.
  serving.  Source:  Light and Spicy by Barbara Gibbons.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com