Mexican Pot Roast Recipe
Ingredients
- Boneless chuck roast (I prefer a rump roast)
- 1 can Mexican flavored stewed tomatoes
- 1 can chopped green chilies
- 1/4 cup water
- 1/2 envelope taco seasoning mix
- 2 tsp. beef bouillon granules
- 1 tsp. sugar
Directions
- Place all in crock pot and cook low 6-8 hours.
- This meat can be used as a roast or even for tacos, burritos or enchiladas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 8 servings | |
| Calories 41 | |
| Calories from Fat 7 | 17% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 319mg | 13% |
| Potassium 218mg | 6% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.35g | 3% |
| Protein 1.82g | 3% |
