Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mexican Pot Roast




Source of Recipe


Internet


List of Ingredients




3 lb. well trimmed boneless beef bottom round roast
1/2 tsp each salt and pepper
2 cups bottled salsa
1 can (4 oz) chopped green chiles
1 can (16 oz) tomato paste
1/2 cup water
1 envelope (1.25 oz) taco seasoning mix



Recipe



Rub the roast with the salt and pepper and set aside. Mix remaining ingredients in a small bowl. Pour half of the suace into a 4 qt. or larger CP. Add the roast. Pour remaining sauce over the roast. Cover and cook on low 8 to 10 hours or until meat is very tender. Remove roast from CP, skim fat off top of sauce. Slice meat against the grain and serve with the sauce.