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Wednesday, February 3, 2010

Southwestern Pot Roast by Katie

3 lb. roast
8 small red potatoes, halved
1 lb. bag baby carrots
1 jar (16 oz) salsa

Place potatoes in the bottom of a slow cooker. Coat roast with flour and place on top of potatoes. Place carrots around the roast. Pour salsa over roast. Cook on low for 8-10 hours. Serve or freeze in freezer bag.

Serving day:
Thaw. It's already fully cooked so just reheat in microwave, oven, or even back in the slow cooker (this might be best to keep from drying out). Tear apart roast with fork and enjoy!


  1. I thawed in Microwave and finshed in the oven. The meat was a little dry, so I would cover in oven or add a little broth to the bottom of the pan. We did like the meal.

  2. This was delicious. I thawed it and then put it in the slow cooker on low with a little added water and it was yummy! Thanks Katie, we're gonna miss you!

  3. Thanks so much for the delicious meal Katie! Gonna miss ya.

  4. This was great. I defrosted slightly, then put in the crockpot for several hours. It did not dry it out. Thank you so much for a great comfort meal.

  5. We took everyone's advice, added a little water and put it in the crock pot on low. Yummy! We all loved it. Thanks, Katie!