Tex Mex Pot Roast- Mayo Clinic Health System

Tex-Mex Pot Roast Serves 10  



1 medium onion, halved, sliced

1 beef rump roast or boneless arm roast (3 lb)

2 cloves garlic, finely chopped

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon pepper

1 can (10 oz) diced tomatoes with green chiles, undrained

¼ cup beef broth

¼ cup red wine or additional beef broth

3 tablespoons cornstarch

¼ cup cold water


1)      Spray 4- to 5-quart slow cooker with cooking spray. Place onion in slow cooker. Place beef roast on onion. Sprinkle with garlic, chili powder, salt and pepper. Pour tomatoes, broth and wine over roast.


2)      Cover ; cook on Low heat setting 7 to 9 hours.


3)      Remove roast to cutting board; cover to keep warm. Ladle cooking liquid into 2-quart saucepan; heat to boiling. In small bowl, combine cornstarch and water to form smooth paste; stir into boiling liquid. Cook and stir 1 minute or until thickened. Slice beef; serve with gravy.


 Per Serving:

Calories: 180

Protein: 30 g

Carbohydrate: 5 g

Cholesterol: 75 mg

Total Fat: 4 g

Saturated Fat: 1.5 g

Sodium: 260 mg

Fiber: 0 g


Shopping List  


Red onion

Skinless chicken breasts

Light balsamic vinaigrette dressing



Can of diced tomatoes

Garlic powder

Parmesan cheese