Powerhouse Beef Roast with Tomatoes, Onions, and Peppers

Donna Treloar

Gaston, IN

Makes 5-6 servings

Prep. Time: 15 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 4- to 5-qt

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

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.

Variation:

Make Beef Burritos with the leftovers. Shred the beef and heat with remaining peppers, onions, and ½ cup of the broth. Add 1 Tbsp. chili powder, 2 tsp. cumin, and salt to taste. Heat thoroughly. Fill warm flour tortillas with mixture and serve with sour cream, salsa, and guacamole.