**Edit on December 4, 2008** I posted this last week, but as Slow Cooking Thursday took time off for Thanksgiving, I thought I would share it this week instead! I hope everyone had a great Thanksgiving!
Head over to Sandra’s for Slow Cooking Thursday and see what is in everybody else’s crockpot!
I made this super simple dish yesterday and have leftovers for tomorrow for anyone who is turkey-ed out.
Slow Cooker Salsa Roast Beef
3-5 pound chuck roast, trimmed of extra fat.
2 cups of your favorite salsa. (I use Green Mountain Gringo’s Roast Garlic)
Rinse roast and pat dry with paper towel. Pour salsa over the top of the roast. Cook on high about 1 hour, then turn to low for 6-8 hours, until tender.
Easy-peasy!
Angela's Kitchen 
I make something similar but with rotel instead of salsa. It’s good with chicken too.
That would be me, if I don’t see another turkey for a whole year, I’ll be happy LOL
Great recipe 🙂
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OMG! I found this recipe this morning, put it together and it looks fantastic! We’ll have it in about an hour, but I cooked it on high all day and added just a little more water (1/2 cup-ish). Can’t wait to have the juice poured over rice. Thanks for this idea! I always do the onion soup & cream of mushroom soup mix, but I think I’ve found my new great recipe. Thanks!
Rosemary