Easy Mexican Pot Roast Crock Pot Recipe
Servings: 8
Calories: 444kcal
Ingredients
- 3 lb chuck roast
- 1 10 oz can of Rotel Tomatoes
- 1/2 onion, sliced
- 3 tbsp homemade taco seasoning
- 4 garlic cloves, minced
- 3/4 cup beef broth
- 1 tbsp Bragg's Aminos
- 1/2 tsp pepper
For the Cauliflower Rice:
- 3 10 oz packages frozen riced cauliflower
- 7 tbsp butter
- salt and pepper to taste
Instructions
- In a Crock-Pot add roast, then the next 7 ingredients. Cook on low for 9 hours. When it is done, shred with two forks, then remove the lid and turn on high and allow the juice to cook down a bit.
- Steam the 3 bags of cauliflower rice in the microwave. Since you are steaming three bags I always add 5 minutes to the cooking time.
- In a 10.25-inch cast iron skillet melt 7 TB of butter. Add the steamed cauliflower rice and saute for 5-7 minutes on medium heat while stirring. Add salt and pepper to taste.
- Spoon the Mexican roast on top of the cauliflower rice allowing the juices to seep down into the cauliflower. Serve together.
Video
Nutrition
Calories: 444kcal | Carbohydrates: 7g | Protein: 36g | Fat: 30g | Saturated Fat: 15g | Fiber: 4g | Sugar: 1g