• It's A Crock - 38

    From Dave Drum@1:3634/12 to All on Fri Mar 15 14:16:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow-Cooker Salsa Roast
    Categories: Beef, Vegetaqbles, Salsa, Chilies, Herbs
    Yield: 8 servings

    4 lb Boneless beef chuck roast
    1/4 ts Garlic salt
    1/4 ts Pepper
    1 tb Canola oil
    24 oz Jar salsa
    1 c Water
    1 sm Onion; chopped
    1 Jalapeno chile; seeded,
    - fine chopped
    1 oz Envelope taco seasoning
    1 tb Cornstarch
    1 tb Cold water

    Sprinkle roast with garlic salt and pepper. In a large
    skillet, heat oil over medium heat; brown roast on all
    sides. Transfer meat to a 5-qt. slow cooker. In a small
    bowl, combine salsa, water, onion, jalapeno and taco
    seasoning; pour over roast. Cook, covered, on low until
    meat is tender, 6-7 hours.

    Remove roast from slow cooker; tent with foil. Let stand
    15 minutes before slicing. Reserve 2 cups cooking juices
    from slow cooker; discard remaining juices. Skim fat
    from reserved juices.

    Transfer juices to a small saucepan; bring to a boil. In
    a small bowl, mix cornstarch and water until smooth;
    stir into salsa mixture. Return to a boil, stirring
    constantly; cook and stir until thickened, 1-2 minutes.
    Serve with roast.

    LaVonne Peden, Olympia, Washington

    Makes: 8 servings (2 cups sauce)

    RECIPE FROM: https://www.tasteofhome.com

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