Slow-Cooker Southwestern Pot Roast

Slow-Cooker Southwestern Pot Roast

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

Prep Time

15

Minutes

Total Time

10:15

Hrs:Mins

Makes

8

servings

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