Saturday, October 23, 2010
Tex-Mex Pot Roast
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.