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 Corn starch
      1 tb Water; cold
 
  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.
  
  Recipe by LaVonne Peden, Olympia, Washington
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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