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Mexican Pot Roast
Prep Time:
10 minutes
Cook Time:
3 - 3 1/2 hours
Makes:
12 servings
Ingredients

2 Tbsp. H-E-B Extra Virgin Olive Oil

3 Tbsp. H-E-B The Baker's Choice All-Purpose Flour

1 tsp. H-E-B Kosher Salt

1/2 tsp. Black Pepper

2 1/2 - 3 lbs. chuck roast

1 c. Mexican beer or 1 cup H-E-B Low Sodium Beef Broth

1 can (10 oz.) diced tomatoes with green chiles

1 can (15 oz.) H-E-B No Added Salt Corn, drained

1 can (15 oz.) black beans, drained and rinsed

2 c. H-E-B Picante Sauce

20 H-E-B Corn Tortillas

* Shredded H-E-B 2% Reduced Fat Sharp Cheddar Cheese Blend

Directions


Preheat oven to 325 degrees F. Heat oil in Dutch oven over medium-high
heat, until hot.
Combine flour, salt, and pepper in sealable plastic bag. Add roast and
turn to coat evenly. Place roast in hot pan. Brown on all sides.
Add Beer (or low sodium broth, if substituting), tomatoes, corn, black
beans, and picante sauce. Cover tightly with lid and place in preheat
ed oven. Cook 3 to 3 1/2 hours, or until fork tender.
Remove from oven, allow to cool 10 - 15 minutes. Shred beef with fork,
removing any remaining fat. Stir to incorporate all ingredients in pa
n.
Serve on corn tortillas topped with shredded cheese.

Nutritional Information


Calories: 390, Total Fat: 8g, Saturated Fat: 3g, Sodium: 480mg, Carboh
ydrates: 23g, Dietary Fiber: 4g, Protein: 29g

Source


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