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RIO GRANDE POT ROAST (SLOW COOKER)

America, North: American

My name is Paul Azzone, I am single and I love a good home cooked meal. This recipe gives me the opportunity to come home to a nice meal as I work all day. Its so easy.

Ingredients

1-1/2 CUPS OF MILD THICK AND CHUNKY SALSA
1 CUP OF WATER
6 OZ CAN OF TOMATO PASTE
1 PACKET OF TACO SEASONING MIX
3 POUND BONELESS BEEF BOTTOM ROUND ROAST
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
3 TABLESPOONS OF PEANUT BUTTER.

Preparation

1. PUT SALSA, WATER, TOMATO PASTE AND TACO MIX IN A 5 QUART OR LARGER CROCK POT. STIR TO MIX. RUB BEEF WITH SALT AND PEPPER. ADD TO THE COOKER AND SPOON SOME OF THE SAUCE MIXTURE OVER IT.

2. COVER AND COOK ON LOW 8 TO 10 HOURS UNTIL BEEF IS VERY TENDER WHEN PIERCED. REMOVE MEAT TO A CUTTING BOARD. STIR PEANUT BUTTER INTO THE SAUCE. SLICE MEAT ACROSS THE GRAIN. SERVE WITH THE SAUCE.

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