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Picante Pot Roast

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By Betty Crocker Kitchens
Updated Jul 30, 2010
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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
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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

  • Step 
    1
    Trim 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.
  • Step 
    2
    Place 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.
  • Step 
    3
    Cover 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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