Ingredients
1 boneless beef chuck roast (3-1/2 to 4 pounds)1/4 teaspoon garlic salt1/4 teaspoon pepper1 tablespoon canola oil1 jar (24 ounces) salsa1 cup water1 small onion, chopped1 jalapeno pepper, seeded and finely chopped1 envelope taco seasoning1 tablespoon cornstarch1 tablespoon cold water
Preparation
Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours.
Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices.
Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.
