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
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
-
Step1Spray 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.
-
Step2Cover; cook on Low heat setting 7 to 9 hours.
-
Step3Remove 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
1/2Tips from the
Pillsbury Kitchens
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