BOILER ROOM ROAST*

3 lb. boneless chuck roast, or other roast of choice
1/2 tsp. minced garlic in water
1 Tbsp. oil
2 small sweet onions, sliced
2 green peppers, cut into strips
1 c. salsa or picante sauce
2 (14 1/2 oz.) cans diced tomatoes with green chilies


Preheat oven to 300 degrees.

Brown roast and garlic in oil in a Dutch oven or similar ovenproof pot with lid. Add onions and peppers. Pour salsa and tomatoes over roast.

Place in oven for one hour. Open oven door and turn heat back to 200 degrees. When temperature is reached, close door and continue cooking for an additional 4-6 hours.

Remove from oven to cutting board, and let stand a few minutes before carving. Serve immediately topped with tomato mixture.


*Allow enough time to prepare this!

This can also be prepared in a crockpot/slowcooker. Brown roast first, then place in the crockpot as directed above. Cook on low for 8-10 hours.