Picante Pot Roast

By carvalhohm

Ingredients

• 2 1/2 - to 3-pound beef boneless chuck roast
• 1 medium orange
• 3 large onions, chopped (3 cups)
• 2 large carrots, chopped (1 1/2 cups)
• 1 can (14 1/2 ounces) diced tomatoes with crushed red pepper and basil, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Preparation

Step 1

1 Trim excess fat from beef. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 5 to 10 minutes, turning several times, until brown.

2 Place beef in 4- to 5-quart Crock-Pot slow cooker. Grate peel from orange; juice orange. Top beef with onions, carrots, tomatoes, orange peel, orange juice, broth, cumin and salt.

3 Cover and cook on low heat setting 9 to 10 hours or until beef is tender.

Expert Tips:

Cut any extra fat from meats before placing them in the slow cooker to reduce the fat in the final recipe.

1 Serving (1 Serving)
Calories 265