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Slow-Cooker Southwestern Pot Roast

Salsa quickly puts a Mexican spin on ever-popular pot roast!

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 (24) 7 Reviews
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  • Prep Time 15 min
  • Total Time 10 hr 15 min
  • Servings 8

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 ounces) Old El Paso™ Thick 'n Chunky salsa

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.
  • 2 Cover and cook on low heat setting 8 to 10 hours.
  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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