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!

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Prep Time 20 min
Total Time 10 hr 20 min
Servings 6

Ingredients

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

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Directions

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.