Picante Pot Roast

Picante Pot Roast

Come home to this juicy beef pot roast dinner also featuring carrots and tangy flavors of orange - a flavorful Mexican main course!

Prep Time

20

Minutes

Total Time

10:20

Hrs:Mins

Makes

6 to 8

servings

2
1/2- to 3-pound beef boneless chuck roast
1
medium orange
3
large onions, chopped (3 cups)
2
large carrots, chopped (1 1/2 cups)
1
can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/2
cup beef broth
1
teaspoon ground cumin
1/2
teaspoon salt
  1. Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
  2. Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
  3. Cover and cook on low heat setting 9 to 10 hours or until beef is tender.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Tip
Cut any extra fat from meats before placing them in the slow cooker to reduce the fat in the final recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 115),
  • Total Fat 13g
    • (Saturated Fat 5g,),
  • Cholesterol 70mg;
  • Sodium 450mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 3g,
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    • 3 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.