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Tex-Mex Pot Roast

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Tex-Mex Pot Roast
  • Prep Time 15 min
  • Total Time 7 hr 20 min
  • Servings 10
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Looking for a flavorful beef recipe for dinner? Then check out this slow-cooked pot roast – perfect if you love Mexican cuisine.

Ingredients

1
medium onion, halved, sliced
1
beef rump roast or boneless arm roast (3 lb)
2
cloves garlic, finely chopped
1
teaspoon chili powder
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (10 oz) diced tomatoes with green chiles, undrained
1/4
cup beef broth
1/4
cup red wine or additional beef broth
3
tablespoons cornstarch
1/4
cup cold water

Directions

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in slow cooker. Place beef roast on onion. Sprinkle with garlic, chili powder, salt and pepper. Pour tomatoes, broth and wine over roast.
  • 2 Cover; cook on Low heat setting 7 to 9 hours.
  • 3 Remove roast to cutting board; cover to keep warm. Ladle cooking liquid into 2-quart saucepan; heat to boiling. In small bowl, combine cornstarch and water to form smooth paste; stir into boiling liquid. Cook and stir 1 minute or until thickened. Slice beef; serve with gravy.
Tips  

If you have leftovers, shred the meat and refrigerate. When ready to serve, reheat and spoon into a warmed flour tortilla; top with salsa, cheese and other favorite taco toppings.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
1 1/2g
7%
,
Trans Fat
0g
)
Cholesterol
75mg
24%
Sodium
260mg
11%
Potassium
300mg
9%
Total Carbohydrate
5g
2%
(
Dietary Fiber
0g
0%
,
Sugars
1g
)
Protein
30g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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