Tex-Mex Roast
Recipe: #22208
December 21, 2015
Categories: Roast Beef, Pot Roast, Beef Chuck, Southwest, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Spicy, Kosher Meat, Beef Dinner, more
"this is in oven for 12 hours at 250 , i think a slow cooker could work also"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (541.4 g)
- Calories 593.7
- Total Fat - 41 g
- Saturated Fat - 16.5 g
- Cholesterol - 206.4 mg
- Sodium - 800.6 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 3 g
- Sugars - 5.3 g
- Protein - 45.3 g
- Calcium - 69.7 mg
- Iron - 4.7 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 250 degrees.
Step 2
Place roast in roasting pan. Sprinkle with salt.
Step 3
Wash beans but do not cook. Spread over roast.
Step 4
Do not drain Ro-Tel tomatoes. Pour over beans.
Step 5
Spread with green chilies, onion and tomato sauce.
Step 6
Cover entire ingredients with water.
Step 7
Cover and bake 12 hours.
Step 8
During the last 4 hours of cooking, check water, adding more, if needed.
Tips
No special items needed.