Fajita Pot Roast - cooking recipe

Ingredients

1 1/2 ounces dry fajita seasoning mix
3 1/2 lbs beef, bottom round or 3 1/2 lbs rump roast
3 red peppers (1 1/2 pounds) or 3 green peppers, cut into 1 1/2-inch wide slices (1 1/2 pounds)
1 lb onion, cut into 6 wedges (4 onions)
16 ounces mild taco sauce
1/2 cup water
2 tablespoons all purpose flour
fresh cilantro, chopped (optional)
flour tortilla (optional)

Preparation

Preheat oven to 350. Rub 1 tablespoon seasoning mix over all sides of meat. Place in center of large roasting pan. Place peppers and onions around meat.
Whisk together taco sauce, 1/2 cup water, flour and remaining fajita seasoning until smooth; pour over meat and vegetables. Cover tightly with foil.
Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.