Rio Grande Pot Roast
Dinner
Crock Pot
Ingredients
1 1/2 cups thick-and-chunky salsa
1 cup beer or water
1 can (6oz) tomato paste
1 package (1.25 oz) taco seasoning
3-lb boneless beef top round (London Broil)
1/2 tsp each salt and pepper
2 Tblsp Peanut Butter
1/3 cup chopped cilantro
Instructions
Mix first four ingredients in a 5-qt or larger slow cooker. Rub beef with salt and pepper; add to cooker. Spoon some sauce mixture over top. Cover and cook on low 8 to 10 hours or until beef is very tender. Remove to a cutting board. Stir peanut butter and cilantro into sauce. Slice meat against the grain; serve with the sauce.
Notes
I used top round instead of bottom round. I used the whole can of beer. I used 2 teaspoons of dried cilantro in place of fresh.
Associated Recipes
Yield
8 servings