Slow Cooker Southwestern Pot Roast

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

Prep Time

Minutes

Total Time

10:15

Hrs:Mins

Makes

servings

small red potatoes, cut in half

3-pound beef boneless arm roast, trimmed of fat

tablespoons Gold medal® all-purpose flour

pound baby-cut carrots

jar (16 ounces) Old El Paso® Thick 'n Chunky salsa

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.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

Wrap up leftover pot roast in a tortilla for a quick on-the-go lunch.

Substitution

Customize your roast by using your favorite salsa, from pleasantly mild to as fiery hot as you dare.

Success

Meat in the slow cooker will become more tender the longer it cooks. At the minimum cook time, the meat can easily be sliced. At the maximum time, the meat will more easily be pulled or shredded into serving-size pieces.

Serve-With

Add a little salsa to your favorite Italian dressing to top a salad with a southwestern accent.

Nutrition Information:

1 Serving (1 Serving)

Calories 310

Total Fat 8g

(Saturated Fat 3g,),

Cholesterol 65mg;
Sodium 330mg;
Total Carbohydrate 32g

(Dietary Fiber 5g,

Protein 27g;

Percent Daily Value*:

Exchanges:

2 Vegetable;
3 Very Lean Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Southwestern Pot Roast

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens