Mexican Pot Roast

Mexican Pot Roast

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

Prep Time:
15 mins
Cook Time:
8 hrs 10 mins
Total Time:
8 hrs 25 mins
Yield:
12 servings
Servings:
12

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

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.

Nutrition Facts (per serving)

213
Calories
11g
Fat
5g
Carbs
21g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 213
% Daily Value *
Total Fat11g 14%
Saturated Fat4g 19%
Cholesterol70mg 23%
Sodium772mg 34%
Total Carbohydrate5g 2%
Dietary Fiber1g 3%
Total Sugars2g
Protein21g
Vitamin C49mg 246%
Calcium17mg 1%
Iron3mg 16%
Potassium276mg 6%

*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.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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