Slow-Cooker Southwestern Pot Roast

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

  • prep time 15 min
  • total time 10 hr 15 min
  • ingredients 5
  • servings 8

Ingredients

8
small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2
tablespoons 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.
  • 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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