LOCATION: Recipes >> Crockpot >> Pot Roast 20
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Pot Roast 20
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PICANTE POT ROAST, CROCKPOT
Yield: 6 servings
3 1/2 pound pot roast
1 tb vegetable oil
2 onions cut into wedges
8-ounce can tomato sauce
1 c picante sauce
1 1/4 ts ground cumin
1/2 ts oregano leaves
2 garlic cloves, minced
1 green pepper, coarsely chopped
In large dutch oven on stove, brown meat over medium heat in oil;
drain. Sprinkle onions over meat; combine tomato sauce, picante
sauce, cumin, oregano and garlic; pour over meat and onions. Reduce
heat, cover and simmer gently about 2 to 2 1/2 hours, adding green
pepper during last 15 minutes of cooking. Remove meat to serving
plate; keep warm. Bring sauce in pan to boil, stirring frequently
until sauce is thickened (about 5 minutes). Skim fat from sauce;
serve sauce and additional picante sauce with meat. On busy days,
I just empty everything into the crockpot and let it cook on low
for 6-8 hours!
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