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  • 1 pound boneless beef chuck pot roast
  • 1 tablespoon ground ancho chile pepper
  • 1 tablespoon vegetable oil
  • 1 16 ounce package frozen stew vegetables
  • 1 cup frozen whole kernel corn
  • 1 16 ounce jar salsa
  • 1/2 cup water
  • Corn bread (optional)
Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with ancho chile pepper, tossing to coat all sides. In a large skillet heat oil over medium-high heat. Brown meat, half at a time, in hot oil. Drain off fat.
In a 3-1/2- or 4-quart slow cooker combine frozen stew vegetables and frozen corn. Top with meat. Pour salsa and the water over mixture in cooker.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, serve with corn bread.

nutrition information

Per Serving: cal. (kcal) 302, Fat, total (g) 9, chol. (mg) 50, sat. fat (g) 2, carb. (g) 28, fiber (g) 5, pro. (g) 30, sodium (mg) 842, Percent Daily Values are based on a 2,000 calorie diet
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