Easy to prepare. This pot roast boasts loads of flavor that all the family will enjoy.
• Place the meat in a shallow dish and coat with the Morelos Cooking Sauce, cover and refrigerate overnight.
• Preheat the oven to 325 degrees. Remove meat from sauce and scrape the extra sauce. Reserve the sauce.
• Dry thoroughly meat with paper towels, sprinkle with salt.
• Heat oil in a Dutch oven or similar over medium-high. When hot but not smoking, add the meat and brown on all sides.
• Remove meat and place on a plate. Pour the water into the pot and bring to a boil, scrapping up the browned bits. Stir in the reserved sauce, bring to a boil and return meat to pot. Cover and bake for about 2 hours or until the meat in tender.
• Leave oven on, remove pot from oven and add the vegetables making sure to distribute evenly around the meat. Cover and return pot to oven for another 30 minutes or until vegetables are cooked.
• Cut meat in 6 large pieces and serve each piece with a scoop of vegetables on top. If sauce is too greasy, skim fat off with a spoon then pour a spoonful of the sauce into each serving. Serve with corn tortillas on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 214 | ||
Calories from Fat: 75 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 73.5mg | 23 % | |
Sodium 110.9mg | 4 % | |
Potassium 541.6mg | 14 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2g | ||
Protein 30.3g | 43 % | |
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: 214
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