A spicy dish perfect for filling tacos, burritos, or eating on its own as a stew. So easy to make, just throw it together in the morning for a filling meal in the evening!
Make pot roast one day ahead. Add all ingredients to a slow cooker and add water to just cover meat. Cook on low all day. Shred meat and serve.
If using the green chile for burritos, use the juice to pour over the top of the burrito and top with cheese. Delicious!
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|Serving Size: 1 Recipe (131g)|
|Recipe Makes: 1|
|Calories from Fat: 3 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 507mg||17 %|
|Potassium 156.2mg||4 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 4.6g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 31
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