Recipe by canarygirl
I got this recipe from the "Recipexchange," originally submitted by Brian Fisher. It looks really good! I think you could "doctor" it up a bit with a little heat--toss in a few peppers!
Top Review by Miss Annie
I used a chuck roast and a hot green chile salsa that is locally made (a little hotter than most store brands). I added the cilantro to the roast about 30 minutes before the roast was done. This roast was moist, tender, and had a good spicy bite. The cilantro gave the dish an added punch, so if you like cilantro, be sure to use it. Thanks so much for sharing this simple, but mighty tasty recipe.