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    Mexican Pot Roast

    Source of Recipe


    2 tablespoons olive oil
    5 pounds beef pot roast
    Salt and pepper, to taste
    1 medium onion, chopped
    3 cloves garlic, minced
    16 oz. can chopped tomatoes, undrained
    2 bay leaves
    1/2 teaspoon thyme
    1 cup fresh sliced mushrooms OR canned mushrooms, optional

    Heat olive oil in skillet. Sprinkle roast with salt and pepper and
    brown well on both sides. Remove from skillet and set aside. Place
    remaining ingredients in the slow cooker and stir. Add browned
    roast; set cooker on Low and cook for 8 to 10 hours. Roast is done
    when meat is tender enough to be cut with a fork.

    NOTE: For a unique flavor, you may add 1 cup of white wine at the
    beginning of the cooking cycle.




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