Mexican Pot Roast

Cinco de Mayo - World Cuisine

Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.

Brief

Prep 15 mins

Cook: 8hrs10 mins

Total: 8hrs25 mins

Servings: 12

Yield: 12 servings

Mexican Pot Roast

Ingredients

2 tablespoons olive oil

1 (4 pound) beef chuck roast

trimmed

1 teaspoon salt

1 teaspoon ground black pepper

1 large onion

chopped

1 ¼ cups diced green chile pepper

1 (5 ounce) bottle hot sauce

¼ cup taco seasoning

1 teaspoon chili powder

1 teaspoon cayenne pepper

1 teaspoon garlic powder

Chicken Enchilada Casserole I

World Cuisine

Directions

Step 1

Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely 2 to 3 minutes per side; transfer browned roast to a slow cooker.

Step 2

Sprinkle onion chile pepper hot sauce taco seasoning chili powder cayenne pepper and garlic powder over the roast.

Step 3

Cook on Low until meat is fall-apart tender 8 to 10 hours.

Nutritional Information

Mexican Pot Roast

Servings Per Recipe:12

Calories: 212.8

% Daily Value *

Protein: 21.2g 42%

Carbohydrates: 5.4g 2%

Dietary Fiber: 0.7g 3%

Sugars: 2.1g

Fat: 11.2g 17%

Saturated Fat: 3.8g 19%

Cholesterol: 70.2mg 23%

Vitamin A Iu: 338.1IU 7%

Niacin Equivalents: 4.4mg 34%

Vitamin B6: 0.3mg 18%

Vitamin C: 49.2mg 82%

Folate: 11.2mcg 3%

Calcium: 17.3mg 2%

Iron: 2.8mg 16%

Magnesium: 22.2mg 8%

Potassium: 276.3mg 8%

Sodium: 771.9mg 31%

Thiamin: 0.1mg 8%

Calories From Fat: 101

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.