Try this recipe with your "mexican" tomatoes
Mexican Pot Roast
3 T. olive oil
2 lbs eye of round roast
salt & pepper (optional)
½ Cup flour (divided use)
2 cans diced Rotel tomatoes
1 package Taco seasoning
1 Cup H20 (divided use)
Heat olive oil in a Dutch oven on medium heat. While oil is heating, season roast with salt and pepper as desired. Place ¼ cup of flour in a shallow dish, dredge roast in flour covering all sides. Place roast in Dutch oven and brown all sides. Remove roast and place in crock pot. Mix ½ cup of water, Rotel tomatoes and taco seasoning in a medium bowl. Cover roast with mixture and cook slowly in low heat for 8 hours. After 8 hours remove roast, wrap in foil and place in 200 degree oven. Pour Rotel mixture in sauce pan and heat to boiling. Mix flour and water in separate bowl. Add slowly until Rotel mixture begins to thicken….
Place roast on serving plate, pour over sauce. Serve immediately.