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Mexican Pot Roast

chef.tim.lee's picture
Ingredients
  Pot roast 5 Pound, sprinkled with salt and pepper (Shoulder Roast Is Good)
  Salt 1 Teaspoon (For Sprinkling On Roast)
  Pepper 1 Teaspoon (For Sprinkling On Roast)
  Cooking oil 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped or put through press
  Onion 1 Medium, chopped
  Canned whole peeled tomatoes 1 Pound, chopped (1 Can, S & W Brand)
  Canned chopped green chilies 8 Ounce (2 Cans, 4 Ounce Each, S & W Brand)
  Dry taco seasoning mix 3 Tablespoon
  Chicken bouillon powder/Dry beef bouillon 1 Tablespoon
  Sugar 1 Teaspoon
Directions

MAKING
1. Sprinkle roast with salt and pepper.
2. In a Dutch oven type pot, brown the pot roast in hot oil.
3. Remove meat temporarily to a platter.
4. Add onion and garlic to the dripping and fry till limp.
5. Combine tomatoes, green chili, taco mix, bouillon, and sugar.
6. Stir into the onion mixture.
7. Bring to a boil.
8. Return the roast to the pot.
9. Cover and simmer over low heat for 3 1/2 to 4 hours or until pot roast is tender.

SERVING
10. Carve into slices.
11. Serve with noodles or rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Servings: 
8

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4.00263
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 764 Calories from Fat 477

% Daily Value*

Total Fat 53 g81.5%

Saturated Fat 20.9 g104.3%

Trans Fat 0 g

Cholesterol 187.1 mg62.4%

Sodium 1335.4 mg55.6%

Total Carbohydrates 11 g3.8%

Dietary Fiber 1.4 g5.7%

Sugars 3.1 g

Protein 56 g111.1%

Vitamin A 13.2% Vitamin C 26.7%

Calcium 8.4% Iron 28.8%

*Based on a 2000 Calorie diet

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Mexican Pot Roast Recipe