Beef Roast with a Spanish Flair: Great for Chuck Roast or Cheap, Unique Dishes

This roast comes out so tender and yummy! We love eating it with tortillas. You can use corn or flour; it's totally up to you. It's also good over rice. This is just a little something I invented when I was trying to figure out something new to do with a cheap roast I had bought. I make my own taco seasoning and no, I'm not going to share my secret recipe but, I have given the recipe below to my friends and they all love it. My uncle even brought it to a party once. I asked him where he got such a yummy recipe from. He blushed and said he didn't know I was coming to the party.

Beef Roast With A Spanish Flare

1 cheap chuck roast or London broil (don't really matter what size just so it fits in the pan and leaves some room for the other stuff to swim)

2 cans of diced tomatoes

1 cup white cooking wine (I use the cheap $1.75 bottle stuff you can find in the Spanish section)

1 package of taco seasoning

2 teaspoons of garlic salt

1 medium onion diced

2 cloves garlic diced

Brown roast really good in large frying pan that has a lid. Add onions and stir them around for a bit then add garlic for a minute at the most (over cooking toughens the garlic). Remove the roast for now. Carefully (don't want to burn your self with the steam) add one can of diced tomatoes and start scraping up all that good stuff off the bottom of the pan. Add the second can of tomatoes, taco seasoning, and garlic salt. Stir well then add the roast back in. Put the lid on the pan and turn the fire down some and let it simmer for a while(about an hour) until the meat is tender lickin' good (it's ok you can cut off a hunk and test it). Then FINALLY you add the wine and let that simmer for about 10 minutes (not much more than that because you don't want to lose the flavor).

Serve with tortillas or you can scoop out the tomato gravy stuff and serve it over rice.

Y'all enjoy.