Slow-Cooker Salsa Roast Recipe

Name: Slow-Cooker Salsa Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 1 boneless beef chuck roast (3-1/2 to 4 pounds); 1 tablespoon canola oil; 1 jar (24 ounces) salsa; 1 cup water; 1 small onion, chopped; 1 jalapeno pepper, seeded and finely chopped; 1 envelope taco seasoning; 1 tablespoon cornstarch; 1 tablespoon cold water

Servings: persons

1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 boneless beef chuck roast (3-1/2 to 4 pounds)
1 tablespoon canola oil
1 jar (24 ounces) salsa
1 cup water
1 small onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 envelope taco seasoning
1 tablespoon cornstarch
1 tablespoon cold water

1
Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours.
2
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices.
3
Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 teaspoon garlic salt, 1/4 teaspoon pepper, 1 boneless beef chuck roast (3-1/2 to 4 pounds), 1 tablespoon canola oil, and more.

Yes, Slow-Cooker Salsa Roast falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow-Cooker Salsa Roast

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