Crock Pot Salsa Roast Recipes

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

Time 3h10m

Number Of Ingredients 11

Ingredients

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

CROCK POT SALSA

Crock Pot Salsa image

If you like fresh tomato salsa, this is simply the easiest. Toss it all in the pot and then run through the food processor when it's finished.

Provided by MBMommy

Categories Sauces

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

10 roma tomatoes, cored
2 garlic cloves
1 small onion, cut into wedges
1 green pepper, seeded and quartered
2 jalapeno peppers
1/4 cup fresh parsley leaves
1 teaspoon salt

Steps:

Cut a small slit in two tomatoes; insert a garlic clove in each. Place tomatoes and onion in slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place peppers in slow cooker. Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In blender, combine tomato mixture parsley and salt . Process until smooth. Refrigerate leftovers. Also freezes well.
I use my hand blender to process, then I can chop it all right in the slow cooker and don't have to transfer it to blender container.

Nutrition Facts : Calories 31.3, Fat 0.3, SaturatedFat 0.1, Sodium 395.3, Carbohydrate 6.9, Fiber 2, Sugar 3.9, Protein 1.4

SHREDDED SALSA VERDE BEEF (CROCK POT)

Shredded Salsa Verde Beef (Crock Pot) image

If we are watching our carbs very carefully we eat this piled with shredded lettuce, shredded cheese and sour cream. If not we wrap it in flour tortillas (low carb or not) with shredded cheese and have burritos. Or brush the outside of the burritos with butter after they are rolled and bake in a 425 degree oven for 15 minutes for Chimichangas. Then top the burritos or chimichanga2 with shredded lettuce, salsa, sour cream and shredded cheese. Delicious!

Provided by Sooz Cooks

Categories Roast Beef

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs boneless beef chuck roast (or any inexpensive beef roast)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cups salsa verde (actually I use 2 - 7 oz can Herdez Salsa Verde)

Steps:

Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.

Nutrition Facts : Calories 305.3, Fat 22.4, SaturatedFat 9, Cholesterol 78.2, Sodium 702.1, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 21.7

CROCK POT SALSA STEAKS

Crock Pot Salsa Steaks image

This was a throw-together dish that resulted from defrosted meat, no fresh veggies, and a deep desire to break out my crock pot. The meat was falling apart tender (enough so that my 14 month old could eat it with no problems) and the juice was perfect over mashed potatoes. I'm sure you could use more steaks that what I did for the amount of juice, but this is typed out just as I made it.

Provided by Actressdancer

Categories Steak

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 sirloin tip steaks (large thin cuts)
4 cups water
8 ounces salsa (about half an average jar)
1 (6 ounce) can tomato paste
2 garlic cloves
2 tablespoons vinegar
salt and pepper (to taste)

Steps:

Press garlic cloves into the crock pot using garlic press, or finely mince using another method, adding juice and pulp to the crock. For the beginner cook, 1 Tbs of dry minced garlic can be substituted.
Add all other ingredients to the crock except steaks.
Whisk together until well blended and tomato paste is no longer clumpy.
Submerge steaks in sauce.
Cover and simmer 4-5 hours on HIGH.

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