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!
31 members have added this recipe to their cookbook.
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 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:
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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
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%
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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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