Prep 10 mins
Cook 10 hrs
Add some Ole! to your pot roast. You can adjust the spice by using hot or mild salsa and you can substitute jalapenos for the chilis.
- Combine salsa, paste, water, seasoning mix and chilis.
- Spoon 1/2 the mixture into the bottom of a crock pot.
- Add the roast and top with the remaining mixture.
- Cover and cook 8-10 hours on Low.
I made this for a beachhouse camping trip and it was the most complimented dish of the weekend. If you're on the low budget use pork shoulder or butt instead of steak. I used that instead and it was still a winner. Instead of expensive salsa use much cheaper canned tomates then add fresh cilantro, jalapenos and onion which is what salsa pretty much is anyway. I also added 1 Tbsp of cumin and minced garlic but that's just me. Enjoy!
Believe it or not, after 10 hours of cooking the Mexican flavors were about gone. I ended up adding extra seasoning at the end. Next time I may use medium salsa instead of mild. Shredded the beef and used for 7 layer burritos (froze the rest for a tasty treat on a later date).
This was soooo good. I used a rump roast which came out extremely tender. There was plenty of spicy gravy that I served over mashed potatoes. The family enjoyed it. I love roast cooked in a crock-pot and this was something a little different. Thanks Lorac.