Directions:
- In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender.
- Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.93 Kcal (2415 kJ) | ||
| Calories from fat | 337.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.45g | 58% | |
|---|---|---|---|
| Cholesterol | 177.24mg | 59% | |
| Sodium | 228.81mg | 10% | |
| Potassium | 859.92mg | 18% | |
| Total Carbs | 8.2g | 3% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 51.07g | 102% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 5.4mg | 30% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 190.43 Kcal (797 kJ) | ||
| Calories from fat | 111.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 58% | |
|---|---|---|---|
| Cholesterol | 58.5mg | 59% | |
| Sodium | 75.53mg | 10% | |
| Potassium | 283.84mg | 18% | |
| Total Carbs | 2.71g | 3% | |
| Sugars | 0.29g | 4% | |
| Dietary Fiber | 0.16g | 2% | |
| Protein | 16.86g | 102% | |
| Vitamin C | 4mg | 20% | |
| Iron | 1.8mg | 30% | |
| Calcium | 17.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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