Pot Roast

While we don’t eat beef often, this recipe has been in our “standard rotation” of dinners for years. It’s delicious and ridiculously easy to make. The secret to success entails getting a really good piece of meat – preferably one with a bit of marbling to ensure the end result is tender and juicy.

Pot Roast1 (2½- to 3-pound) boneless beef roast
1 tablespoon vegetable oil
1 (12-ounce) bottle of beer or apple juice
2-3 tablespoons brown sugar
1 (16-ounce) jar Pace mild salsa
2 large potatoes, peeled and diced (optional)

  1. Trim visible fat away from roast. Place it in a crock pot. Add beer (or apple juice), sugar, and salsa.
  2. Cook and cover on high 3 to 4 hours. Add potatoes during last 90 minutes of cooking.
  3. Remove beef from pot and let stand for ~5-10 minutes before carving.
  4. Serve beef with potatoes and generous helping of sauce.