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Slow-Cooker Southwestern Pot Roast

(22)
  15 reviews
  • 15 min prep time
  • 10 hr 15 min total time
  • 5 ingredients
  • 8 servings
  • Pinterest
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  • Save
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Salsa quickly puts a Mexican spin on ever-popular pot roast!

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

Steps

  • 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.
  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
% Daily Value
Total Fat
8g
Saturated Fat
3g
Cholesterol
65mg
Sodium
330mg
Total Carbohydrate
32g
Dietary Fiber
5g
Protein
27g
% Daily Value*:
Iron
22%
22%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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