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Mexican Pot Roast
- 2 tablespoons olive oil
- 1 (4 pound) beef chuck roast, trimmed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large onion, chopped
- 1 1/4 cups diced green chile pepper
- 1 (5 ounce) bottle hot sauce
- 1/4 cup taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 11.2g|
|Saturated Fat 3.8g|
|Total Carbohydrate 5.4g|
|Dietary Fiber 0.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|