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Picante Pot Roast

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Submitted by Abinaya

YIELD

6 servings

PREP

20 min

COOK

READY

Ingredients

4 1.8
POUNDS KG BEEF ROAST
1 15
TABLESPOON ML VEGETABLE OIL
2 2
EACH EACH ONIONS
medium, cut into wedges
1 1
CAN CAN TOMATO SAUCE
8 ounces *
1 237
CUP ML PICANTE SAUCE *
1 ¼ 6.3
TEASPOONS ML CUMIN
ground
½ 2.5
TEASPOON ML OREGANO
crushed or ground
2 2
EACH EACH GARLIC CLOVES
1 1
EACH EACH GREEN BELL PEPPERS
coarsely chopp

Directions

Pour oil into crock pot or dutch oven; add meat; mix spices and sauces in bowl and pour over meat; cook slowly in dutch oven, and check meat for tenderness after 2 hours.

If added to crock pot instead, turn on LOW and let cook 6 to 8 hours.

In either case, remove meat to serving plate and keep warm; bring sauce to a boil and stir frequently until thickened (about 5 minutes).

Skim fat from sauce, and serve with additional picante sauce over meat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 547g (19.3 oz)
Amount per Serving
Calories 1030 47% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 252mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 241g
Vitamin A 7% Vitamin C 63%
Calcium 13% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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