Donna Treloar Gaston, IN

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

Ingredients

  • 3-lb. boneless chuck roast
  • 1 garlic clove, minced
  • 1 Tbsp. oil
  • 2–3 onions, sliced
  • 2–3 sweet green and red peppers, sliced
  • 16-oz. jar salsa
  • 2 14½-oz. cans Mexican-style stewed tomatoes

Ideal Slow Cooker Size: 4–5 Quart

Method

  1. Brown roast and garlic in oil in skillet. Place in slow cooker.
  2. Add onions and peppers.
  3. Combine salsa and tomatoes and pour over ingredients in slow cooker.
  4. Cover. Cook on Low 8–10 hours.
  5. Slice meat to serve.

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