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 min
  • Total Time 10 hr 20 min
  • Servings 6

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.

Expert Tips

Cut any extra fat from meats before placing them in the slow cooker to reduce the fat in the final recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
115),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
70mg
70%;
Sodium
450mg
450%;
Total Carbohydrate
15g
15%
(Dietary Fiber
3g
3%
),
Protein
25g
25%
;
% Daily Value*:
Iron
18%;
Exchanges:
3 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.