Tex-Mex Pot Roast
Two of our favorite comfort-food cuisines come together in this one. Change it up by using different flavors of salsa.
Servings and Ingredients
|2 medium carrots, sliced|
|1 green bell pepper, seeded and chopped|
|1 medium onion, sliced|
|2 cloves garlic, minced|
|2 tbsp. quick-cooking tapioca|
|1 (2-1/2 pound) chuck pot roast|
|1 (1.25 oz) pkg Hy-Vee taco seasoning mix|
|1 (14.5 oz) can Mexican-style stewed tomatoes, undrained|
|1 (16 oz) jar Hy-Vee mild thick and chunky salsa|
- In a 3-1/2 or 4-quart slow cooker combine carrots, bell pepper, onion and garlic. Sprinkle tapioca over top. Rub roast with taco seasoning mix; place on top of vegetables.
- Combine tomatoes and salsa and pour over roast in cooker. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
- Remove roast from cooker. Reserve one-third of beef.* Slice remaining beef and return to cooker. Serve beef and vegetables with a slotted spoon. Reserve remaining liquid.*
- *Note: Shred beef or cut into chunks; place in a container. Transfer remaining liquid to another container. Cover and store in the refrigerator for up to 3 days. Use in Beef Tortilla Soup.
320 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 80mg
- Sodium: 1050mg
- Total Carbohydrates: 17g
- Protein: 40g
Vitamin A 80%
Vitamin C 60%
Hy-Vee Seasons Back to School 2010, Hy-Vee weekly ad from the week of February 20, 2013.