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