Slow-Cooker Mexican Pot Roast

This pot roast, richly flavored with Mexican spices

1 large onion, halved, thinly sliced

1lb baby red potatoes (about 8 potatoes)

1 boneless beef chuck roast (2 1/2 to 3 lb)

1 package (1 oz) Old El Paso™ original taco seasoning mix

2 teaspoons ground cumin 

1/2 teaspoon ground red pepper (cayenne)

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.

• Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Betty Crocker Recipe

Yum