Menu

Picante Pot Roast

  • Save Recipe
Picante Pot Roast
  • Prep 20 min
  • Total 10 hr 20 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Come home to this juicy beef pot roast dinner also featuring carrots and tangy flavors of orange - a flavorful Mexican main course!
Updated Jul 30, 2010

Ingredients

  • 2 1/2- to 3-pound beef boneless chuck roast
  • 1 medium orange
  • 3 large onions, chopped (3 cups)
  • 2 large carrots, chopped (1 1/2 cups)
  • 1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
  • 1/2 cup beef broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
Make With
Make With
Progresso Broth

Steps

  • 1
    Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
  • 2
    Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
  • 3
    Cover and cook on low heat setting 9 to 10 hours or until beef is tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut any extra fat from meats before placing them in the slow cooker to reduce the fat in the final recipe.

Nutrition

265 Calories, 13g Total Fat, 25g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
115
Total Fat
13g
Saturated Fat
5g
Cholesterol
70mg
Sodium
450mg
Total Carbohydrate
15g
Dietary Fiber
3g
Protein
25g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved