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Mexican Pot Roast

Ingredients
  Beef brisket 3 Pound, cubed
  Oil 2 Tablespoon
  Slivered almonds 1⁄2 Cup (8 tbs)
  Picante sauce 2 Cup (32 tbs) (Mild Or Hot, If You Prefer)
  Vinegar 2 Tablespoon
  Garlic powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Cloves 1⁄8 Teaspoon, ground
  Pepper 1⁄8 Teaspoon
  Water 3⁄4 Cup (12 tbs) (As Needed)
Directions

MAKING
1) In a skillet heat oil and brown beef.
2) Transfer into a slow cooker.
3) In a bowl mix remaining ingredients.
4) Pour the mixture over meat.
5) Cook covered on low heat for 10-12 hours.
6) Add water if required.

SERVING
7) Serve with potatoes, noodles, or rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
12

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 349 Calories from Fat 236

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 9 g45.2%

Trans Fat 0 g

Cholesterol 77.1 mg25.7%

Sodium 489 mg20.4%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.73 g2.9%

Sugars 2.9 g

Protein 22 g43.9%

Vitamin A 2.9% Vitamin C 0.32%

Calcium 2.4% Iron 12.7%

*Based on a 2000 Calorie diet

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Mexican Pot Roast Recipe