Recipe: Mexican Pot Roast (crock pot)

MEXICAN POT ROAST

"Add a little flare to your standard pot roast by cooking it in tomato-based sauce rich with garlic."

2 tbsp. olive oil
1 (4 to 5 lb.) beef roast
salt and pepper (to taste)
1 medium onion, chopped
3 cloves garlic, minced
1 can chopped tomatoes
2 bay leaves
1/2 tsp. thyme
1 cup fresh sliced mushrooms or canned mushrooms (optional)

Heat olive oil in a skillet. Sprinkle roast with salt and pepper and brown well on both sides. Remove from skillet and set aside.

Place remaining ingredients in the slow cooker and stir. Add browned roast:

Cover slow cooker; set cooker on low and cook for 8 to 10 hours. Roast is done when meat is tender enough to be cut with a fork.

Source: The Big Book of Kitchen Appliance Recipes