Crock Pot Salsa Roast Recipes

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HOMEMADE CROCK POT SALSA



Homemade Crock Pot Salsa image

Do you love homemade salsa? Our homemade crock pot salsa is so simple to throw together and has that great made from scratch taste!

Provided by Cris

Categories     Side Dish

Time 3h10m

Number Of Ingredients 11

8 Roma Tomatoes (whole)
12 oz yellow sunburst tomatoes or grape tomatoes
2 sweet onions (roughly chopped)
1 red bell pepper (roughly chopped)
1 green bell pepper (roughly chopped)
1 tablespoon garlic (minced)
28 oz crushed tomatoes
1 lime (squeezed)
cliantro (to taste) (chopped)
salt (to taste)
1 bag tortilla chips

Steps:

  • Place all ingredients in a 4-6 quart slow cooker except lime, salt and cilantro.
  • Cover and cook on high for 3-4 hours until veggies are tender..
  • In batches, blend cooked ingredients until salsa reaches desired consistent.
  • Stir in lime juice, cilantro and salt to taste. Then serve with chips.

SLOW-COOKER SALSA ROAST



Slow-Cooker Salsa Roast image

This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings (2 cups sauce).

Number Of Ingredients 11

1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 jar (24 ounces) salsa
1 cup water
1 small onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 envelope taco seasoning
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.

CROCKPOT CANNING SALSA



Crockpot Canning Salsa image

Here's one of my favorite recipes for that: Crockpot Canning Salsa. It preserves all the tastes of a summer garden in one container.

Provided by Corey Valley

Categories     Appetizer

Time 4h20m

Number Of Ingredients 12

INGREDIENTS:
7 cups red tomatoes (chopped - I had a ton of cherry tomatoes and they worked perfect!)
2 large onions
1 green bell pepper
1 red bell pepper
3 cloves garlic (minced)
4 jalapeno peppers (chopped (seeds can be left in for more heat))
2 tablespoons white vinegar
2 teaspoons cumin
2 teaspoons sugar
3 tablespoons fresh (chopped cilantro)
2 teaspoons salt (to taste)

Steps:

  • DIRECTIONS:
  • Place onions, peppers, tomatoes, garlic, vinegar, and cumin into your crockpot.
  • Cook on low for 4-5 hours or high for 3-4.
  • Right before salsa is done cooking, add in the cilantro.. Allow to slightly cool for a couple of minutes.
  • Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste.
  • This salsa can be frozen or you can can it for future use.
  • CANNING INSTRUCTIONS:
  • I used a Ball Fresh Tech Automatic Canner and it is so worth the splurge if you do a lot of canning.
  • If you are using a water bath method in a large pot bring water to a boil, start by sanitize your canning jars by submerging them for about 5 minutes.
  • Use your canning tongs to remove the jars. Spoon salsa into canning jars leaving about ½ inch of space at the top. Wipe the rim and place the lids and rings onto the can.
  • Using the canning tongs place the jars back into the water bath for about 45 minutes. Remove from heat and allow the jars to cool ensuring a secure seal.

Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 0.2 g, SaturatedFat 0.03 g, Sodium 237 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 0.15 g, ServingSize 1 serving

CROCK POT SALSA ROAST



Crock Pot Salsa Roast image

One morning I had the crock pot ready to go and a roast pulled. Was tired of making my roast "the same old way" so grabbed a jar of salsa and poured it on top. Turned out to be a tasty meal. Very quick and easy to through together.

Provided by bmcnichol

Categories     One Dish Meal

Time 9h1m

Yield 8 serving(s)

Number Of Ingredients 2

3 -5 lbs beef roast
1 (32 ounce) jar salsa

Steps:

  • Put roast in crock pot.
  • Pour salsa on top.
  • Cook on low 7-10 hours.
  • Enjoy!

CROCK POT SALSA POT ROAST



Crock Pot Salsa Pot Roast image

This is an incredibly easy, flavorful pot roast. It takes less than 5 minutes to prepare and cooks all day in your slow cooker. The salsa gives it a wonderful, mildly spicy taste. Leftovers would be great as tacos.

Provided by Reddyrat

Categories     Roast Beef

Time 9h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 -4 lbs chuck roast
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 (12 ounce) jar tomatillo salsa

Steps:

  • Cut excess fat off chuck roast. Rub meat with cumin, chili powder, and garlic powder.
  • Put into crock pot and pour salsa over the roast.
  • Add an additional half jar of water (6 oz).
  • Cook on low for 7-9 hours.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 8 to 10 servings

Number Of Ingredients 15

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

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