Sunday, February 12, 2017

Slow Cooker Mexican Pot Roast


Ingredients
1 large onion, thinly sliced (used Vidalia)
1 lb baby red potatoes (halved)
1 boneless beef chuck roast (2 1/2 lbs to 3)
1 package taco seasoning mix (used low sodium)
2 teaspoons ground cumin
1/2 teaspoon red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 can of fire roasted dice tomatoes (14.5 ounces)

Directions
Line 5 quart slow cooker.  Arrange onion and potatoes in bottom of slow cooker.  Place beef over vegetables.  Sprinkle beef with taco seasoning, cumin, red pepper, salt, and black pepper.  Pour tomatoes over beef and vegetables.

Cover and cook on low for 8 to 9 hours.

Serving Size: 1 Serving

Calories
410
 
Calories from Fat
180
 
Total Fat
20g
 
 
Saturated Fat
8g
 
Trans Fat
1g
 
Cholesterol
105mg
 
Sodium
650mg
 
Potassium
920mg
 
Total Carbohydrate
21g
 
 
Dietary Fiber
2g
 
Sugars
3g
 
Protein
37g

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