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Slow Cooker Salsa Roast Exps Thedscodr19 159900 C02 12 5b 2

Slow-Cooker Salsa Roast

TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing YIELD: 8 servings (2 cups sauce).
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

Ingredients

  • 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

Directions

  • 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.

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.

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