Beef Pot Roast with Peach Salsa
2 -2 ½ pounds boneless Beef Chuck Roast
2 tablespoons Hill Country Fare Vegetable Oil
1 jar (16 oz.) Canyon® Roasted Peach Jalapeño Salsa
1 can beef broth
2 cups uncooked Rice Select Brown Rice
2 tablespoons flour
2 teaspoons Morton & Bassett Mexican Blend
1 teaspoon coarse salt
1 teaspoon Morton & Bassett Coarse Ground Black Pepper
Blend rub ingredients in a small bowl. Sprinkle over both sides of roast; press to adhere.
Heat oil in a 5 or 6-quart pot over Medium-High heat. Add roast and sear 3 minutes per sid
e or until browned.
Add salsa and beef broth; bring to a boil. Reduce heat to Low; cover pot with a tight-fitt
ing lid and cook 2 hours or until beef is tender.
Cook rice on stovetop according to package directions while beef is cooking.
Cut beef pot roast into thin slices or shred beef, as desired. Serve beef with sauce over
No Nutritional Information Available