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Sunday Salsa Pot Roast

Make one roast and stretch into two dinners. On Sunday, this dump-and-go salsa pot roast slow-cooks into fall-apart, fiesta-flavored shredded beef, just a chuck roast and a jar of salsa, for an easy, hands-off Sunday dinner served over mashed potatoes, rice, or cauliflower mash. Then save the leftovers: on Monday, remix that same tender beef into a whole new meal (tacos, burritos, quesadillas, or a rice bowl) so nothing goes to waste and one roast feeds the family twice.
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Prep Time 5 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3–4 lb beef chuck roast
  • 1 16 oz jar of salsa
  • Salt & pepper to taste (optional)

Equipment

  • Slow cooker, cutting board, two forks

Method
 

  1. Place the beef roast into your slow cooker and pour the jar of salsa over the top. Sprinkle in a little salt, pepper, or garlic powder if you’d like.
  2. Cover and cook on LOW for 4–8 hours. Slow cookers vary, some take only about 4 hours, while 6–8 hours is more typical.
  3. When the roast is done, it will shred easily. Pull it out onto a cutting board, shred with two forks, remove any excess fat, then return the meat to the slow cooker and mix it with the juices.

Notes

Cook once, eat twice: a 3–4 lb roast makes plenty for a Sunday dinner plus leftovers to remix on Monday. Store the shredded beef in its juices in an airtight container in the fridge for up to 3–4 days, or freeze for longer. The flavor depends on the salsa you choose—use your family’s favorite, and add a jar of diced green chiles or a sprinkle of garlic powder for extra kick. Serve the Sunday roast over mashed potatoes, rice, pasta, or mashed cauliflower; on Monday, remix the same beef into tacos, burritos, quesadillas, enchiladas, or a rice bowl.