I needed something hearty to feed my boys (hubby and son). They both recently started working out again. The 18 year old is getting ready to go off to college and play football...so, he's lifting a lot of weight to bulk up. I think the 46 year old boy is feeling his age and trying to keep up...so, here is my contribution...dinner, served with mexican rice and pinto beans. This would also make a delicious burrito served in a tortilla.
3 lbs. boneless chuck roast
1 can of diced green chiles (or jalapenos if you like it spicy)
1 small onion, diced
minced garlic
salt
pepper
16 oz. jar Salsa Verde (this is a green salsa)
14.5 oz. can diced tomatoes
Cut the chuck roast into 1-inch pieces and put into a large skillet or saucepan. Add diced onions, minced or pressed garlic, salt and pepper to taste. Simmer this in its own juices until meat is cooked through (about 35-45 minutes). Add jar of salsa (red is fine if you can't find green salsa), small can of diced green chilies or jalapenos and one can of diced tomatoes. Let simmer at least another 10-15 minutes or until it is the consistency you want for serving. Serves: 8-10 normal servings...for me I will most likely have leftovers for lunch...but, not much. I'm calling "dibs" on the leftovers.
Like I said, I will serve with mexican rice, pinto beans and warm flour tortillas on the side for dinner tonight. A green salad would be nice, too...just haven't checked to see if I have that in the fridge yet.
This would also be good in a crockpot.
Enjoy!
