Monday, May 10, 2010

Manic Monday Recipe: Crockpot Mexican Roast

The weekend is over and it's back to reality! Each Monday we will post an easy recipe, either for the crockpot, make-ahead or five ingredient or less recipe. Here's to eating healthy, simply!

Crockpot Mexican Roast

• 1-1/2 lbs. grass-fed Arm roast
• 2 cups frozen corn, thawed and drained
• 16 oz. jar Maria Rae's Salsa
• 15 oz. can black beans, rinsed and drained
• 1 onion, chopped
• 1/2 cup water
• 1/2 tsp. salt
• 1/8 tsp. crushed red pepper flakes
Cut beef into 6 serving-size pieces and trim excess fat. Place in a 3-4 quart slow cooker. Mix remaining ingredients in a medium bowl and pour over beef. Cover crockpot and cook on low for 8-9 hours until beef is tender.

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