Beef Roast with Tomatoes, Onions, and Peppers

Donna Treloar Hartford City, IN

Prep. Time: 15 Minutes
Cooking Time: 8–10 Hours


  • 4–5-lb. beef roast
  • 2 14½-oz. cans Mexican-style stewed tomatoes
  • 16-oz. jar salsa, your choice of heat
  • 2 or 3 medium onions, cut in chunks
  • 1 or 2 green or red bell peppers, sliced

Ideal Slow Cooker Size: 4-Quart


  1. Brown the roast on top and bottom in a nonstick skillet and place in slow cooker.
  2. In a bowl, combine stewed tomatoes and salsa. Spoon over meat.
  3. Cover and cook on Low 8–10 hours, or until the meat is tender but not dry.
  4. Add onions halfway through cooking time in order to keep fairly crisp. Push down into the sauce.
  5. One hour before serving, add pepper slices. Push down into the sauce.
  6. Remove meat from cooker and allow to rest 10 minutes before slicing. Place slices on serving platter and top with vegetables and sauce.