by Barbara Davis

Created on: August 02, 2009

Mexican Pot Roast

You are pressed for time and you need dinner ready as soon as you get home tonight. When crunched for time and in need of a nutritious meal for the whole family I often turn to my trusty Crockpot. This recipe is a family favorite. You can easily have this thrown together in less than ten minutes (five minutes if you are fast at chopping potatoes). This recipe is a real crowd pleaser. It is full of vegetables and great flavor!

You are going to need the following ingredients for this tasty dish:

Large pot roast (should easily cover the bottom of your Crockpot)

2 jars of your favorite salsa (Newman's Own and Amy's Organic are two favorites)

1 cup of water

3-4 large potatoes (red, white, Yukonwhatever you prefer)

1 small bag of baby carrots (or larger bag if you prefer lots of carrots)

Place a large raw pot roast in your Crockpot. Top with 2 jars of salsa Add 1 cup of water Scrub potatoes and peel if that is your preference Chop potatoes into large chunks and add to Crockpot Add the small bag of baby carrots to the Crockpot Set slow cooker to set for 8-10 hours

By the end of the day, you'll have the most tender roast as well as flavorful potatoes and carrots.

If you don't care for roast carrots and potatoes, simply omit the added cup of water.

This roast is also excellent for serving with mashed potatoes. Most people who have tried it think the salsa and meat juice make wonderful gravy.

Another option is to serve this roast with rice. Just add one more cup of water and a cup of rice to the Crockpot.

The possibilities may not be endless but there certainly are several to try!

Happy Cooking! Have fun with it!

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