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Tex-Mex Pot Roast

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By Pillsbury Kitchens
Updated Jan 14, 2011
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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.

Tex-Mex Pot Roast

  • Prep Time 15 min
  • Total 7 hr 20 min
  • Ingredients 11
  • Servings 10
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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
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 9 hours.
  • Step 
    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.

Nutrition

180 Calories
4g Total Fat
30g Protein
5g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
35
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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