Rating:
fatsecret members overall average rating
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A different twist on an old favorite
Ingredients
Directions
- Rub fajita seasoning into both sides of roast. Heat oil in Dutch oven.
- Brown roast on both sides.
- Combine tomatoes and water. Pour over roast.
- Cover and bake in 325° F (160° C) oven for 3 hours.
- Dice potatoes and add to pot. Bake an additional 1 hour.
- Remove meat from pot and shred using 2 forks. Return meat to pot and mix well
- Chop 2 tablespoons of fresh parsley and mix with 4 cups hot cooked white rice.
- Serve roast and tomato gravy over rice. Also goes great in an omelet!
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Nutrition summary:
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There are 668 calories in 1 serving of Mexican Pot Roast. |
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Calorie break-down: 51% fat, 27% carbs, 22% protein. |
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 334
Calories 668
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| % Daily Values* |
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Total Fat
37.11g
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57% |
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Saturated Fat
13.397g
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67% |
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Polyunsaturated Fat
2.835g
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Monounsaturated Fat
16.471g
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Cholesterol
116mg
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39% |
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Sodium
700mg
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29% |
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Potassium
1021mg
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Total Carbohydrate
45.02g
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15% |
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Dietary Fiber
3.3g
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13% |
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Sugars
7.03g
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Protein
36.8g
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| Vitamin A
9% |
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Vitamin C
22% |
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| Calcium
6% |
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Iron
25% |
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| * |
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
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33%
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of RDI*
(668 calories)
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Calorie Breakdown:
Carbohydrate (27%)
Fat (51%)
Protein (22%)
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* Based on a RDI of 2000 calories
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