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Publix Aprons

Southwest Pot Roast with Pinto Beans

Southwest Pot Roast with Pinto Beans
Total Time:
up to 3 1/2 hours
Active Time:
20 minutes


1 lb flank steak (or chuck roast)
1 small yellow onion, coarsely chopped
1 teaspoon minced garlic
1 (14.5-oz) can fire-roasted diced tomatoes (undrained)
1 (8-oz) package tri-pepper mix (fresh diced green, red, yellow bell peppers)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
Aluminum foil
1 (15-oz) can fat-free pinto beans (drained and rinsed)


  • Preheat oven to 350°F.
  • Cut steak across the grain into 2-inch strips (wash hands).
  • Chop onion.


  1. Place meat in a baking pan. Combine tomatoes (undrained), onions, garlic, peppers, oregano, chili powder, cumin, salt, pepper, and red pepper flakes; pour over meat. Cover with foil; bake 2-3 hours or until tender.
  2. Add beans to roast; bake, uncovered, 5 more minutes, or until beans are hot. Shred meat, using two forks. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 240kcal; FAT 6g; CHOL 40mg; SODIUM 340mg; CARB 17g; FIBER 5g; PROTEIN 25g; VIT A 8%; VIT C 35%; CALC 8%; IRON 20%

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