Rio Grande Pot Roast
|Title:||Rio Grande Pot Roast|
Source: Woman's Day
1 1/2 cups thick-and-chunky salsa
1 cup beer or water
1 (6 ounce) can tomato paste
1 (1.25 ounce) envelope taco seasoning
1 (3 pound) boneless beef bottom round roast
1/2 teaspoon each salt and pepper
2 tablespoons peanut butter
1/3 cup chopped cilantro
Mix first 4 ingredients in a 5-quart or larger crockpot. Rub beef with salt and pepper; add to crockpot. Spoon some sauce mixture over top.
Cover and cook on LOW 8 to 10 hours or until beef is very tender. Remove to a cutting board. Stir peanut butter and cilantro into sauce. Slice meat against the grain; serve with the sauce.
Per serving ($1.53): 432 cal, 36 g pro, 11 g car, 1 g fiber, 25 g fat (9 g saturated fat), 109 mg chol, 1,112 mg sod