Come home to this juicy beef pot roast dinner also featuring carrots and tangy flavors of orange - a flavorful Mexican main course!
Picante Pot Roast
- Prep Time 20 min
- Total 10 hr 20 min
- Servings 6
- Ingredients 8
Ingredients
- 2 1/2- to 3-pound beef boneless chuck roast
- 1 medium orange
- 3 large onions, chopped (3 cups)
- 2 large carrots, chopped (1 1/2 cups)
- 1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
- 1/2 cup beef broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Make With
Progresso Broth
Instructions
-
Step1Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
-
Step2Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
-
Step3Cover and cook on low heat setting 9 to 10 hours or until beef is tender.
Nutrition
265
Calories
13g
Total Fat
25g
Protein
15g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 265
- Calories from Fat
- 115
- Total Fat
- 13g
- Saturated Fat
- 5g
- Cholesterol
- 70mg
- Sodium
- 450mg
- Total Carbohydrate
- 15g
- Dietary Fiber
- 3g
- Protein
- 25g
% Daily Value*:
- Iron
- 18%
- 18%
Exchanges:
3 Vegetable; 3 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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