Mexican Pot Roast (crockpot)
2 Tbs. olive oil
4 lbs. beef pot roast
Salt and pepper, to taste
1 medium onion, chopped
3 cloves garlic, minced
16 oz. can chopped tomatoes, undrained
2 bay leaves
1/2 tsp. thyme
1 cup fresh sliced mushrooms or canned mushrooms, optional
Heat olive oil in skillet. Sprinkle roast with salt and pepper and
brown well on both sides. Remove from skillet and set aside. Place
remaining ingredients in the slow cooker and stir. Add browned
roast; set cooker on low and cook for 8-10 hours. Roast is done when
meat is tender enough to be cut with a fork.
Note: For a unique flavor, you may add 1 cup of white wine at the
beginning of the cooking cycle.
