Southwestern Pot Roast

This spicy, fork-tender pot roast uses a lean bottom round roast. The dish will serve a crowd, so it is perfect for gatherings. You can also save the leftovers to make delicious sandwiches.

Serves 16


2 medium onions cut ¼ inch thick

1 tbs. chili powder

1 ½ tsp. ground cumin

1 tsp. sugar

½ tsp. dried oregano

½ tsp. red pepper

4 pounds lean bottom round roast

8 ounce can tomato sauce

2 cups picante sauce

½ cup water


  1. Combine spices and onion. Mix well. Set aside.
  2. Trim fat from roast. Coat Dutch oven with nonstick cooking spray. Place over medium high heat. Brown each side of the roast in Dutch oven.
  3. Mix tomato sauce, picante sauce, and water. Pour over roast. Add onion mixture Bring to a boil. Cover and reduce heat. Simmer 4 ½ hours until roast is tender.
  4. Transfer to serving platter. Serve with picante sauce mixture.

Our Healthy Hints: This can also be cooked in a slow cooker for a fix-it-and-forget meal. Using a homemade salsa will help cut back on some of the sodium in this dish.

Bariatric Bites: Try this wrapped up in some lettuce.

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