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Slow-Cooker Southwestern Pot Roast

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Betty Crocker Kitchens
Updated Nov 11, 2009
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Salsa quickly puts a Mexican spin on ever-popular pot roast!

Slow-Cooker Southwestern Pot Roast

  • Prep Time 15 min
  • Total 10 hr 15 min
  • Servings 8
  • Ingredients 5
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Ingredients

  • 8 small red potatoes, cut in half
  • 3-pound beef boneless arm roast, trimmed of fat
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 pound baby-cut carrots
  • 1 jar (16 oz) thick & chunky salsa
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
  • Step 
    2
    Cover and cook on low heat setting 8 to 10 hours.
  • Step 
    3
    Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.

Nutrition

310 Calories
8g Total Fat
27g Protein
32g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Total Fat
8g
Saturated Fat
3g
Cholesterol
65mg
Sodium
330mg
Total Carbohydrate
32g
Dietary Fiber
5g
Protein
27g
% Daily Value*:
Iron
22%
22%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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