Sunday, January 20, 2008

Mexican Pot Roast

This is a recipe that my friend Shannon put in our church cookbook. I tried it a few years ago and my family absolutely adores it! It's easy and yummy- a perfect combination!

1 large white onion
1 green bell pepper
1 red bell pepper
1 (16 ounce) jar of salsa
1 large pot roast
shredded cheese

Spray your crock pot with cooking spray. Cut up onion in large chunks and place in crock pot. Put roast on top of onions. Dice peppers and put on top of roast. Pour jar of salsa on top of roast. Put lid on crock pot and cook for 6-8 hours or until roast falls apart. Serve on tortillas with cheese.

TIP OF THE DAY: This makes more roast than my family could eat in several meals so I serve it a second time over egg noodles or rice for another yummy meal.

Tomorrow's Daily Special: Italian Style Meatloaf