Pot Roast Mexicali Recipe
Servings: 12
Ingredients
- 1 (4 lb.) chuck roast
- 1 pkg. onion soup mix
- 1 c. dry red wine
Directions
- Place roast in pan with cover. Add in wine and sprinkle with soup mix. Cover and cook 3-4 hrs or possibly till very tender. (I use a crock pot and cook for 8 hrs). When done shred meat into large casserole, add in everything except cheese. Stir to mix well. Heat through. Chill overnight, skim fat and bake at 350 degrees for 45 min. Sprinkle generously with cheese and bake 15 min or possibly till warm and bubbly. Serve with flour tortillas and favorite salsa to make burritos if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 319 | |
| Calories from Fat 142 | 45% |
| Total Fat 15.74g | 20% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 154mg | 6% |
| Potassium 562mg | 16% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.15g | 0% |
| Protein 37.36g | 60% |
