Bag n Season Mexican Pot Roast Recipe

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Try this Mexican twist on pot roast for an exciting, flavorful meal!
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  • 1 package McCormick® Bag 'n Season® Pot Roast
  • 3 pounds boneless chuck roast, trimmed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (4 1/2 ounces) chopped green chiles
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 cup mild chunky salsa
10 mins
1 hr
1. Preheat oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place meat in bag.

2. Mix Seasoning Mix and remaining ingredients; pour over meat. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.

3. Bake in lower half of oven 1 hour for thinner chuck roast (less than 2 inches thick). Cook thicker roast 1 hour 15 minutes. Let stand 5 minutes before slicing.IMPORTANT: Allow 8 inches for bag to expand while cooking. Cooking bag should not touch oven walls or racks.
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Nutrition (per serving)
Calories: 462 Calories
Fat: 18 Grams
Protein: 49 Grams
Cholesterol: 80 Milligrams
Carbohydrates: 27 Grams
Sodium: 1,267 Milligrams

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