Rating:
FatSecret Members 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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Nutritional Summary:
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There are 668 calories in 1 serving of Mexican Pot Roast.
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Calorie Breakdown: 51% fat, 27% carbs, 22% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
2794 kj
668 kcal
Protein
36.8g
Fat
37.11g
Saturated Fat
13.397g
Trans Fat
0g
Polyunsaturated Fat
2.835g
Monounsaturated Fat
16.471g
Cholesterol
116mg
Carbohydrates
45.02g
Sugar
7.03g
Fibre
3.3g
Sodium
700mg
Potassium
1021mg
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Calorie Breakdown:
Carbohydrate (27%)
Fat (51%)
Protein (22%)
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*Based on an RDI of 2000 calories
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