Grande Galerie des Glaces

Salsa quickly puts a Mexican spin on ever-popular pot roast!

Prep Time: 15 Minutes

Total Time: 10 Hrs: 15 Mins

Makes: 8 servings

Ingredients:

8 small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2 tablespoons Gold medal® all-purpose flour
1 pound baby-cut carrots
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa


1. Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.

Makes: 8 servings