Santa Fe Pot Roast Recipes

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SANTA FE POT ROAST (SLOW-COOKER/CROCKPOT)



Santa Fe Pot Roast (Slow-Cooker/Crockpot) image

I found this in the Herdez web site. Did not try yet, but sounded delicious and easy, so decided to publish here for safe-keeping.

Provided by EURrosa1

Categories     One Dish Meal

Time 6h

Yield 6 serving(s)

Number Of Ingredients 4

1 (3 lb) boneless beef chuck shoulder pot roast
1 (7/8 ounce) package taco seasoning mix
1 cup salsa (Salsa Casera Herdez)
8 (8 inch) whole wheat tortillas

Steps:

  • Cut roast into large chunks and rub with taco seasoning. Heat oil in a large saucepan and sauté meat.
  • Place in slow cooker and add salsa. Cook on LOW 6-8 hours or HIGH 4-5 hours.
  • Remove meat from cooking liquid and shred. Serve tortillas with condiments such as shredded lettuce, sour cream, HERDEZ Salsa Casera, and HERDEZ Jalapeño Peppers (sliced or whole).

SANTA FE POT ROAST



Santa Fe Pot Roast image

Make and share this Santa Fe Pot Roast recipe from Food.com.

Provided by Audrey M

Categories     Meat

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 14

2/3 cup all-purpose flour
3 lbs boneless pork shoulder
1 tablespoon vegetable oil
1 cup chicken stock
4 1/2 ounces green chilies, drained and rinsed
2 cloves minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups baby carrots or 4 cups carrots, cut in 2 inch pieces
6 small halve onions
1/3 cup cold water

Steps:

  • Spread 1/3 cup of the flour on a meat platter.
  • Pat pork roast dry, roll in flour to coat, brushing off any excess.
  • In a Dutch oven, heat oil over medium-high heat; brown pork for about 10 minutes.
  • Turn pork with tongs or a wooden spoon not to pierce meat.
  • Drain off any fat.
  • Use a large slow cooker, I use the Rival 6 quart oval.
  • Combine stock, chilies, garlic, oregano, cumin, corinader, salt, pepper, carrots and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours or on High for 6 hours.
  • Remove the meat and vegetables with a slotted spoon; cover with aluminum foil and keep warm in a 200 degree oven.
  • Meanwhile, in a small bowl, whisk remaining flour with cold water.
  • Add the flour mixture to the slow cooker; cook on High for 15 to 20 minutes until juices thickened.
  • Serve gravy over meat.
  • I served this with a Garden Vegetable Rice.

Nutrition Facts : Calories 729.7, Fat 49, SaturatedFat 16.4, Cholesterol 162.4, Sodium 477.8, Carbohydrate 28.4, Fiber 4.5, Sugar 8.8, Protein 42.2

SANTA FE SKILLET



Santa Fe Skillet image

As a mother who works full-time, I'm always looking for quick, easy meals to prepare. This is a timeless recipe. -Lorie VanHorn, Waddell, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 package (6 ounces) four-cheese corkscrew pasta mix
2 cups salsa
1 cup hot water
1 tablespoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
Sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1061mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

SASSY POT ROAST



Sassy Pot Roast image

I love walking into my home after a long day and smelling this lovely pot roast. You can add potatoes and carrots to round out the meal, and the leftover meat makes a comforting soup for the next night. -Susan Burkett, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
1 large onion, chopped
1 can (8 ounces) tomato sauce
1/4 cup water
1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika

Steps:

  • Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil on all sides; drain., Transfer to a 4-qt. slow cooker. Sprinkle with onion. Combine the remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. If desired, thicken cooking liquid.

Nutrition Facts : Calories 243 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 443mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SANTA FE PORK



Santa Fe Pork image

A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".

Provided by Gabby LSW

Categories     Black Beans

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can black beans
1 (15 ounce) can corn
1 cup salsa
8 ounces boneless pork chops
4 ounces light cream cheese

Steps:

  • Place black beans and corn in 4 qt crock pot.
  • Top with 1/2 cup salsa.
  • Lay chops on top.
  • Top with remaining salsa.
  • cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.

Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5

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