Tex-Mex Pot Roast

Looking for a flavorful beef recipe for dinner? Then check out this slow-cooked pot roast – perfect if you love Mexican cuisine.

  • prep time 15 min
  • total time 7 hr 20 min
  • ingredients 11
  • servings 10

Ingredients

1
medium onion, halved, sliced
1
beef rump roast or boneless arm roast (3 lb)
2
cloves garlic, finely chopped
1
teaspoon chili powder
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (10 oz) diced tomatoes with green chiles, undrained
1/4
cup beef broth
1/4
cup red wine or additional beef broth
3
tablespoons cornstarch
1/4
cup cold water
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in slow cooker. Place beef roast on onion. Sprinkle with garlic, chili powder, salt and pepper. Pour tomatoes, broth and wine over roast.
  • 2 Cover; cook on Low heat setting 7 to 9 hours.
  • 3 Remove roast to cutting board; cover to keep warm. Ladle cooking liquid into 2-quart saucepan; heat to boiling. In small bowl, combine cornstarch and water to form smooth paste; stir into boiling liquid. Cook and stir 1 minute or until thickened. Slice beef; serve with gravy.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    180
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    5g
    5%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    15%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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