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Slow-Cooker Mexican Pot Roast

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By Betty Crocker Kitchens
Updated Nov 15, 2016
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This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it’ll be ready when you are in the evening.

Slow-Cooker Mexican Pot Roast

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 large onion, halved, thinly sliced
  • 1 lb baby red potatoes (about 8 potatoes)
  • 1 boneless beef chuck roast (2 1/2 to 3 lb)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
Make With
Old El Paso

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
  • Step 
    2
    Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Nutrition

410 Calories
20g Total Fat
37g Protein
21g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
8g
39%
Trans Fat
1g
Cholesterol
105mg
34%
Sodium
650mg
27%
Potassium
920mg
26%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
11%
Sugars
3g
Protein
37g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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