Slow-Cooker Salsa Roast

Total Time

Prep: 15 min. Cook: 6 hours + standing


8 servings (2 cups sauce)

Updated: May. 18, 2023
This is so easy and fast to put together on your way out the door in the morning—and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. —LaVonne Peden, Olympia, Washington
Slow-Cooker Salsa Roast Recipe photo by Taste of Home


  • 1 boneless beef chuck roast (3-1/2 to 4 pounds)
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 jar (24 ounces) salsa
  • 1 cup water
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 envelope taco seasoning
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water


  1. 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.
  2. 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.
  3. 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.
Chili Peppers - What's Hot?
When it comes to chili peppers, some are hotter than others. Can you please provide some guidance? TOH: When it comes to rating chili peppers' heat, looks don't help: It's the seeds and membranes that count. Scoville Heat Units (SHU), named after researcher Wilbur Scoville and used by heat experts, indicate the amount of capsaicin, a potent compound that gives chilies their sizzle. Although the method for determining SHUs relies heavily on subjectivity, the scale is a respectable gauge. Use the following information from to put the heat into perspective: Sweet bell pepper - 0 Cubanelle pepper - 100-1,000 Texas Pete Hot Sauce, T.W. Garner Food Co. - 747 Anaheim pepper - 500-2,500 Poblano pepper - 1,000-2,000 Jalapeno pepper - 2,500-5,000 Chipotle pepper (a smoked jalapeno) - 5,000-10,000 Serrano pepper - 6,000-23,000 Tabasco brand Habanero Sauce, McIlhenny Co. - 7,000-8,000 Cayenne pepper - 30,000-50,000 Habanero pepper - 100,000-350,000
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

5 ounces cooked beef with 1/4 cup sauce: 402 calories, 21g fat (7g saturated fat), 129mg cholesterol, 884mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 39g protein.

Recommended Video

More from Taste of Home