Best Southwest Pot Roast Recipes

Southwest Pot Roast image

Provided by Rebecca McCright

Categories Roasts

Time 4h15m

Number Of Ingredients 6

Steps:

1. Rinse roast and place in slow cooker.
2. Combine remaining ingredients in a separate bowl. Pour over roast.
3. Cook on low for 6 hours.
4. Remove roast to a platter and shred with a fork.
5. Return meat to slow cooker and mix with sauce.
6. Serve with sour cream and cheese over tortillas, taco shells, rice, or tortilla chips.

Southwest Pot Roast With Pinto Beans image

Provided by @MakeItYours

Number Of Ingredients 13

1 lb flank steak (or chuck roast)
1 small yellow onion, coarsely chopped
1 teaspoon minced garlic
1 (14.5-oz) can fire-roasted diced tomatoes (undrained)
1 (8-oz) package tri-pepper mix (fresh diced green, red, yellow bell peppers)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
Aluminum foil
1 (15-oz) can fat-free pinto beans (drained and rinsed)

Steps:

Preheat oven to 350°F.
Cut steak across the grain into 2-inch strips (wash hands).
Chop onion.
Steps
Place meat in a baking pan. Combine tomatoes (undrained), onions, garlic, peppers, oregano, chili powder, cumin, salt, pepper, and red pepper flakes; pour over meat. Cover with foil; bake 2-3 hours or until tender.
Add beans to roast; bake, uncovered, 5 more minutes, or until beans are hot. Shred meat, using two forks. Serve.
CALORIES (per 1/6 recipe) 240kcal; FA