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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!
31 members have added this recipe to their cookbook.
 

Reviews 
This was a good dish, however it needed seasoning (salt is easy enough to add.) My husband put salsa on his and enjoyed it. I substituted deer for the beef, as I'm allergic to beef. Maybe beef would've had more flavor, since it has fat. Overall, we thought it was simple to make and a good hearty choice for dinner. Thank you for sharing.
29 Feb 20 by member: indianapatty

     
 

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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
668
 
% Daily Values*
Total Fat
37.11g
48%
Saturated Fat
13.397g
67%
Trans Fat
0g
Polyunsaturated Fat
2.835g
Monounsaturated Fat
16.471g
Cholesterol
116mg
39%
Sodium
700mg
30%
Total Carbohydrate
45.02g
16%
Dietary Fiber
3.3g
12%
Sugars
7.03g
Protein
36.8g
Vitamin D
-
Calcium
46mg
4%
Iron
4.25mg
24%
Potassium
1021mg
22%
Vitamin A
29mcg
3%
Vitamin C
8.6mg
10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
33%
of RDI*
(668 calories)
33% of RDI
Calorie Breakdown:
 
Carbohydrate (27%)
 
Fat (51%)
 
Protein (22%)
* Based on a RDI of 2000 calories

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