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Slow-Cooker Southwestern Pot Roast
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Prep Time:
15 minutes
Total Time:
10 hours 15 minutes
Mexican-inspired salsa enhances classic pot roast!
Ingredients:
  • 8 small red potatoes, cut in half
  • 3-pound beef boneless arm roast, trimmed of fat
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 pound baby-cut carrots
  • 1 jar (16 oz) thick & chunky salsa
Instructions:
  • Add the potatoes to a 3 1/2- to 4-quart slow cooker. Coat the beef with flour and place it on top of the potatoes. Arrange the carrots around the beef and pour salsa over everything.
  • Slow cook for 8 to 10 hours on low heat.
  • Transfer the beef from the cooker to a cutting board. Use 2 forks to shred the beef into serving-sized pieces. Serve by spooning the sauce over the beef and vegetables.

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