"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Roast - Crockpot Style Recipe

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This recipe for Mexican Roast - Crockpot Style, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rannefeld
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large roast beef, boneless
1 large jar salsa (any brand)

Directions:
Directions:
Cut up thawed roast beef so it fits into crockpot and pour entire jar of salsa over meat. DO NOT ADD WATER. Stir well before adding lid. Cook on high for 8-10 hours. When cooking time is over, meat can be shredded easily with a fork. Serve with tortillas or mashed potatoes.

 

 

 

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