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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.

EXPERT TIPS

Expert Tips

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

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

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.

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

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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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