Crock-pot Picante Pulled Beef (round roast)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 126.8
- Total Fat: 3.6 g
- Cholesterol: 51.7 mg
- Sodium: 147.4 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.1 g
- Protein: 20.8 g
View full nutritional breakdown of Crock-pot Picante Pulled Beef (round roast) calories by ingredient
Introduction
Very simple recipe that can be served as a sandwich, over rice or over a vegetable such as broccoli or romaine lettuce.Leftovers make great beef enchiladas too! Very simple recipe that can be served as a sandwich, over rice or over a vegetable such as broccoli or romaine lettuce.
Leftovers make great beef enchiladas too!
Number of Servings: 10
Ingredients
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2lb lean round roast with all visible fat removed
1/2 - 3/4 cup pace medium picante sauce (enough to cover)
1/4-1/2 cup onions (optional)
OR I have substituted 10oz of canned tomatoes (I crush them), 1 clove of garlic, green chilies and spices to taste instead of the pace picante sauce. This recipe adapts well to what you have in your kitchen.
Directions
Place onions at bottom of crock-pot and then add roast. Cover with picante sauce. Tomato and onions will tenderize the meat as it cooks. Cook 6-8 hours depending on the thickness of the roast and the size of your crock pot. Meat is ready when it can EASILY be pulled apart into strands with two forks.
THERE WILL BE A LOT OF JUICE WHEN THE MEAT IS FINISHED COOKING. DO NOT POUR THIS OUT!!! (My husband "helped" me and did this once.) As you "pull" the beef, the juice is absorbed.
Serve on a hamburger bun with lettuce, tomato and red onions to top it off. Use leftovers to make enchiladas.
About 10 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MCCLOD.
THERE WILL BE A LOT OF JUICE WHEN THE MEAT IS FINISHED COOKING. DO NOT POUR THIS OUT!!! (My husband "helped" me and did this once.) As you "pull" the beef, the juice is absorbed.
Serve on a hamburger bun with lettuce, tomato and red onions to top it off. Use leftovers to make enchiladas.
About 10 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MCCLOD.
Member Ratings For This Recipe
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TAMRACLOVEC
Great tip about saving the juice - I shredded on a cutting board, and tasted as I went. Meat was super dry. Back in the crock pot with the juice and it was perfect!! Mine cooked in a lg. crock pot on low for 7 hours. Made it exactly except I used 1C salsa. Serving on buns with onion & tomato! - 7/13/11
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TDUFRENE75
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JENNY9784
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WARNSE25
I will make this again.I ended up adding some Splenda brown sugar to taste because the onion flavor was a bit much as is for my tastes.I also sauteed some green peppers & mushrooms,added a slice of provolone cheese on a toasted sub bun, and put in the oven again to melt the cheese,like a philly.Yum! - 11/8/11
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1BUGZZY