Salsa quickly puts a Mexican spin on ever-popular pot roast!
small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
tablespoons Gold Medal™ all-purpose flour
pound baby-cut carrots
jar (16 ounces) Old El Paso™ Thick 'n Chunky salsa
Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with
flour; place on potatoes. Arrange carrots around beef. Pour salsa over
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Pull beef into
serving pieces, using 2 forks. To serve, spoon sauce over beef and
Wrap up leftover pot roast in a tortilla for a quick on-the-go lunch.
Customize your roast by using your favorite salsa, from pleasantly mild to as fiery hot as you dare.
Meat in the slow cooker will become more tender the longer it cooks. At the minimum cook time, the meat can easily be sliced. At the maximum time, the meat will more easily be pulled or shredded into serving-size pieces.
Add a little salsa to your favorite Italian dressing to top a salad with a southwestern accent.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:2 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.