Acapulco Pot Roast - Motojicho.us

4 to 5 lb beef arm roast or other suitable lean roast

2 Tbsp flour                                                       1 tsp chili powder                                 1 Tbsp paprika

3 Tbsp cooking oil                                            2 medium onions*                                16 whole cloves

1/3 cup water                                                   2 cinnamon sticks*                                salt (about ½ tsp to taste)

Additional 2 Tbsp flour and ¼ cup water

* onions and cinnamon placed on top of the roast while cooking.  Can be done in a Dutch oven on top of the stove or in a covered roaster pan in a 325ºF oven.

Directions:

Combine flour, chili powder, paprika and salt.  Dredge pot roast in seasoned flour.  Brown roast in oil.  Pour off drippings.  Stud each onion with 8 whole cloves.  Add water, onions and cinnamon sticks to meat.  Cover and cook slowly 2½ to 3 hours or until tender.  Remove meat to platter.  Discard onions and cinnamon.  Measure cooking liquid and add enough water to make 2 cups.  Mix 2 Tbsp flour and ¼ cup of water.  Add to the 2 cup cooking liquid mixture and cook stirring constantly until thickened into a gravy.  Serve with roasted vegetables or beans (black beans, pinto beans, or refried beans).

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