Saturday, October 23, 2010

Tex-Mex Pot Roast

2 medium carrots, sliced
1 green bell pepper, seeded and chopped
1 medium onion, sliced
2 cloves garlic, minced
2 tbsp quick-cooking tapioca
2-1/2 lb. chuck pot roast
1.25 oz taco seasoning mix [next time I'm omitting]
14.5 oz can Mexican-style stewed tomatoes, undrained
16 oz jar salsa

In a 3-1/2 or 5 quart slow cooker, combine carrots, bell pepper, onion and garlic. Sprinkle tapioca over top. Rub roast with taco seasoning mix; place on top of vegetables.

In a bowl combine tomatoes and salsa. Pour over roast in cooker. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

Remove roast from cooker. Reserve 1/3 of beef and all the liquid for soup. Slice remaining beef and serve with vegetables.

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