Beef Roast with Tomatoes, Onions, and Peppers
4 - 5lb roast (cut in half if needed to fit in the crock pot
2 - 14.5oz. cans Mexican - style stewed tomatoes, not drained. (I use mexican style because I can't find anything that says "stewed")
16 oz jar salsa, your choice of mild med or hot (I use a corn and black bean red salsa - Meijer gold label)
2 - 3 med onions cut into chunks
1-2 green or red bell peppers sliced
Directions:
1. Brown roast on all sides in a non-stick skillet over medium-high heat. Place in slow cooker.
2. Combine tomatoes and salsa in a bowl. Spoon over meat in slow cooker. Arrange onion around meat.
3. Cover and cook on low 8 to 10 hours or until meat is tender but not dry. (I cook it for 8 hours)
4. Add
pepper slices 1 hour before serving, pushing them down into the sauce.
5. Remove meat from slow cooker and allow to rest 10 minutes before slicing. Place slices on serving platter and top with vegetables and sauce.
6. Serve with yellow rice.
This dish is really good as described above, but the best part is the left overs! The next day, shred what ever meat is leftover and drain the excess sauce into a measuring cup. after the meat is shredded and placed with the vegetables (minus the sauce) only add enough of the sauce to make everything "wet" but not dripping all over. Then you have TACO MEAT! yum :) I have used red, yellow, orange, and red
pepper. My favorite combo is orange and red vs the green and red. But that's just me. We have it with hard shell and soft shell. Sour cream, chives, and yellow rice.
