3 lb. Chuck Roast | 1 1/2 Cups Chunky Salsa |
1 Can (16 oz.) Tomato Paste | 1 Cup Water |
3 Tbsp Taco Seasoning | 1/2 Cup Cilantro |
In a medium bowl, combine salsa, tomato paste, taco seasoning, and water. Pour salsa mixture into a ziptop bag and place roast on top. Freeze.
To serve: thaw and place in a slow cooker. Cook on low for 8 hours. Just before serving, add cilantro.
Serve with black beans and rice.