Monday, September 7, 2009

Mexican Beef Roast

Roasts are one of the easiest things to make in the crock pot and the best part is, you can add almost anything and all kinds of flavors to change it up. A roast ain't a plain ol' roast anymore...

Mexican Beef Roast

4 bell peppers - seeded, and cut into 1/2-inch thick strips (don't just use green bell peppers, use all the colors)
1 red onion - large, peeled and sliced
3 - 4 pound beef roast
1 packet McCormick Grill Mates, southwest marinade mix
1 jar(16-ounce) black bean and corn salsa (I use Ortega)
1 can condensed creamy ranchero tomato soup

Place the sliced bell peppers and onion slices on the bottom of a slow cooker that has been sprayed with cooking spray.

Sprinkle the dry marinade mix on all sides of the roast. I have a salt shaker that I pour the packet into and that makes it easier for me to evenly sprinkle the mix. Use all the mix. Put the seasoned roast in crockpot sitting it on top of the peppers/onions.

Mix the salsa and soup in a small bowl and pour over roast.

Cover and cook on LOW all day (at least 8 to 10 hours)

Enjoy and Happy Slow Cooking!


Here are more crockpot Beef Recipes from Hazel's Crock Pot Kitchen

1 comment:

adrienne said...

This one sounds fantastic! I've never seen that soup but I'll look for it...