In need of a bit more energy this week? Powerhouse Beef Roast with Tomatoes, Onions, and Peppers is a perfect way to jump-start your week in a mighty way. The meat is so tender and the vegetables so flavorful, you’ll want to take the leftovers and make Beef Burritos on Tuesday…if there are any leftovers. And before your know it, Friday will be here and you’ll still have energy for the weekend.
We served ours with Rosemary New Potatoes and Chocolate Mud Cake.
Powerhouse Beef Roast with Tomatoes, Onions, and Peppers
Fix-It and Forget-It Revised & Updated, page 83
Makes 5-6 servings
Prep Time: 15 minutes
Cooking Time: 8-10 hours
Ideal slow-cooker size: 4- to 5-qt.
3-lb. boneless chuck roast
1 garlic clove, minced
1 Tbsp. oil
2-3 onions, sliced
2-3 sweet green and red peppers, sliced
16-oz. jar salsa
2 14½-oz. cans Mexican-style stewed tomatoes
1. Brown roast and garlic in oil in skillet. Place in slow cooker.
2. Add onions and peppers.
3. Combine salsa and tomatoes and pour over ingredients in slow cooker.
4. Cover. Cook on Low 8-10 hours.
5. Slice meat to serve.
Make Beef Burritos with the leftovers. Shred the beef and heat with remaining peppers, onions, and ½ cup of the broth. Add 1 Tbsp. chili powder, 2 tsp. cumin, and salt to taste. Heat thoroughly. Fill warm flour tortillas with mixture and serve with sour cream, salsa, and guacamole.