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Yields:
8 servings
Meal Type:
Main Dishes
Rating:
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Mexican Pot Roast

A different twist on an old favorite

Ingredients

Directions

  1. Rub fajita seasoning into both sides of roast. Heat oil in Dutch oven.
  2. Brown roast on both sides.
  3. Combine tomatoes and water. Pour over roast.
  4. Cover and bake in 325° F (160° C) oven for 3 hours.
  5. Dice potatoes and add to pot. Bake an additional 1 hour.
  6. Remove meat from pot and shred using 2 forks. Return meat to pot and mix well
  7. Chop 2 tablespoons of fresh parsley and mix with 4 cups hot cooked white rice.
  8. Serve roast and tomato gravy over rice. Also goes great in an omelet!
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Nutrition summary:

There are 668 calories in 1 serving of Mexican Pot Roast.
Calorie break-down: 51% fat, 27% carbs, 22% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 334
Calories 668
 
% Daily Values*
Total Fat 37.11g 57%
  Saturated Fat 13.397g 67%
  Polyunsaturated Fat 2.835g  
  Monounsaturated Fat 16.471g  
Cholesterol 116mg 39%
Sodium 700mg 29%
Potassium 1021mg  
Total Carbohydrate 45.02g 15%
  Dietary Fiber 3.3g 13%
  Sugars 7.03g  
Protein 36.8g  
 
Vitamin A 9% Vitamin C 22%
Calcium 6% Iron 25%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
33%
of RDI*
(668 calories)
33% of RDI
Calorie Breakdown:
 
Carbohydrate (27%)
 
Fat (51%)
 
Protein (22%)
Carbohydrates, 45.02g (27%) Fat, 37.11g (51%) Protein, 36.8g (22%)
* Based on a RDI of 2000 calories