Ingredients for Southwestern Pot Roast
- 1.5 lbs small red potatoes
- 2-3 lb beef chuck roast
- 2 tablespoons all-purpose flour
- 1 lb carrots
- one 24-ounce jar chunky salsa
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How to Make Southwestern Pot Roast
- Place 1.5 lbs small red potatoes, halved or quartered if large, into a 3 1/2 to 4-quart slow cooker.
- Generously coat a 2-3 lb beef chuck roast with 2 tablespoons of all-purpose flour.
- Place the floured beef roast on top of the potatoes in the slow cooker.
- Arrange 1 lb of carrots, peeled and chopped into 1-inch pieces, around the beef.
- Pour one 24-ounce jar of your favorite chunky salsa evenly over the beef and vegetables.
- Cover the slow cooker and cook on low for 8-10 hours, or until the beef is fork-tender.
- Carefully remove the beef roast from the slow cooker and place it on a cutting board.
- Using two forks, shred the beef into bite-sized pieces.
- To serve, spoon the delicious salsa-infused cooking liquid over the shredded beef and vegetables.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
24g
Fat
25g
Carbs
12g
