Best Picante Pot Roast Recipes

PICANTE POT ROAST

Picante Pot Roast image

Come home to this juicy beef pot roast dinner also featuring carrots and tangy flavors of orange - a flavorful Mexican main course!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h20m

Yield 6

Number Of Ingredients 8

Ingredients

2 1/2- to 3-pound beef boneless chuck roast
1 medium orange
3 large onions, chopped (3 cups)
2 large carrots, chopped (1 1/2 cups)
1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1/2 teaspoon salt

Steps:

Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.
Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.
Cover and cook on low heat setting 9 to 10 hours or until beef is tender.

Nutrition Facts : Calories 265, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg

PICANTE POT ROAST

Picante Pot Roast image

Provided by Kitchen Crew

Categories Roasts

Number Of Ingredients 9

Ingredients

4 lb beef roast
1 Tbsp vegetable oil
2 md onions, quartered
8 oz tomato sauce
1 can picante sauce
1.25 tsp ground cumin
1/2 tsp oregano, crushed
2 garlic cloves, minced
1 green pepper, chopped

Steps:

1. Pour oil into crock pot or dutch oven and add meat.
2. Mix spices and sauces in bowl and pour over meat.
3. Cook slowly in dutch oven, and check meat for tenderness after 2 hours.
4. If added to crock pot instead, turn on low and let cook 6-8 hours.
5. In either case, re-move meat to serving plate and keep warm; bring sauce to a boil and stir frequently until thickened (about 5 minutes).
6. Skim fat from sauce, and serve with additional picante sauce over meat.