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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