Mexican Pot Roast
A different twist on an old favorite
3 1/2 cups stewed tomatoes
2 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
2 <span class="measurestring" title="large (3" to 4-1/4" dia, raw)">large</span> potatoes
3 lbs beef pot roast
2 tbsps canola oil
4 cups white rice
2 tsps fajita seasoning
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!
in 1 serving of Mexican Pot Roast.
, 27% carbs, 22% protein.
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