Anieema's CROCKPOT MEXICAN POT ROAST

3 lb. well trimmed boneless beef bottom round roast
1/2 tsp each salt and pepper
2 cups bottled salsa
1 can (4 oz) chopped green chiles
1 can (16 oz) tomato paste
1/2 cup water
1 envelope (1.25 oz) taco seasoning mix

Rub the roast with the salt and pepper and set aside. Mix remaining ingredients in a small bowl. Pour half of the suace into a 4 qt. or larger CP. Add the roast. Pour remaining sauce over the roast. Cover and cook on low 8 to 10 hours or until meat is very tender. Remove roast from CP, skim fat off top of sauce. Slice meat against the grain and serve with the sauce.

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