Rio Grande Pot Roast

INGREDIENTS

1 ½ - 2    pounds boneless  beef roast or London broil

½   cup thick and chunky salsa

1    cup beer

1    can (15 ounces) diced tomatoes

1    tablespoon dried cilantro

2    medium potatoes

2    stalks celery, sliced to ½ inch

½   red or white onion, coarsely chopped

1    green bell pepper, seeded, cut to 1 inch squares

METHOD

Preheat the oven to 350 F. Brown the beef roast in a non-stick frying pan. Mix the salsa, beer, tomatoes and cilantro in a large bowl. Choose a baking dish that has little spare room for the roast and vegetables and pour 1 cup of the sauce into the baking dish. Add the beef and pour the remainder of the sauce over the roast.

Cut the potatoes in half length-wise and then cut each half into three long pieces. Add these to the baking dish on top or next to the roast. Add the celery pieces, onion and bell peppers to the baking dish, cover and roast for 45 to 60 minutes, or until the vegetables are soft and the internal temperature reaches at least165 degrees F.

Remove from the oven and carve the roast into serving slices. Serve along with the vegetables and with the sauce on the side.

Adapted from a slow cooker recipe in Woman’s Day magazine