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Crockpot Recipe - MEXICAN POT ROAST

Ingredients:
3 lb. well trimmed boneless beef bottom round roast
1/2 tsp each salt and pepper
2 cups bottled salsa
1 can (4 oz) chopped green chiles
1 can (16 oz) tomato paste
1/2 cup water
1 envelope (1.25 oz) taco seasoning mix

Directions:
Rub the roast with the salt and pepper and set aside. Mix remaining ingredients in a small bowl. Pour half of the sauce into a 4 qt. or larger CP. Add the roast. Pour remaining sauce over the roast. Cover and cook on low 8 to 10 hours or until meat is very tender. Remove roast from CP, skim fat off top of sauce. Slice meat against the grain and serve with the sauce.

General Food Recipe Tip:

When purchasing a crockpot, look for one with a removable liner. They are much easier to clean. If you have a nonremovable liner, however, all is not lost! Line your crockpot with a cooking bag and you'll have no cleanup at all. Spray the inside of the liner with cooking spray before you fill it to make cleanup easier.