SLOW-COOKER SALSA ROAST

Slow-Cooker Salsa Roast image

This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 8 servings (2 cups sauce).

Number Of Ingredients 11

Ingredients

1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 jar (24 ounces) salsa
1 cup water
1 small onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 envelope taco seasoning
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

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 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.

Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.