3 pounds boneless chuck roast, trimmed of fat
1 clove garlic, minced
1 tablespoon canola oil
3 medium onions, sliced
3 sweet green and red peppers, sliced
1 jar (16-oz. size) salsa
2 cans (14 1/2-oz. size) Mexican style stewed tomatoes
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Brown roast and garlic in oil in skillet. Place in slow cooker.
Add onions and peppers.
Combine salsa and tomatoes and pour over ingredients in slow cooker.
Cover. Cook on Low 8 to 10 hours.
Slice meat to serve.
Recipe found here at CDKitchen: Beef Roast Tomatoes, Onions, and Peppers Recipe