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Slow-Cooker Southwestern Pot Roast

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Slow-Cooker Southwestern Pot Roast
  • Prep Time 15 min
  • Total Time 10 hr 15 min
  • Servings 8
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Salsa quickly puts a Mexican spin on ever-popular pot roast!

Ingredients

8
small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2
tablespoons Gold Medal™ all-purpose flour
1
pound baby-cut carrots
1
jar (16 ounces) Old El Paso™ Thick 'n Chunky salsa

Directions

  • 1 Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 3 Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.
Tips  

Expert Tips

Wrap up leftover pot roast in a tortilla for a quick on-the-go lunch.

Customize your roast by using your favorite salsa, from pleasantly mild to as fiery hot as you dare.

Meat in the slow cooker will become more tender the longer it cooks. At the minimum cook time, the meat can easily be sliced. At the maximum time, the meat will more easily be pulled or shredded into serving-size pieces.

Add a little salsa to your favorite Italian dressing to top a salad with a southwestern accent.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Daily Value
Total Fat
8g
(
Saturated Fat
3g
)
Cholesterol
65mg
Sodium
330mg
Total Carbohydrate
32g
(
Dietary Fiber
5g
)
Protein
27g
Daily Value*:
Iron
22%
22%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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