Mexican Pot Roast by Holli Anderson
1 3lb pot roast (frozen is ok)
1 packet taco seasoning
2 small cans roasted chiles
1 can diced tomatoes with chiles
chopped tomatoes and carrots (optional)
Put frozen roast in crock and dump everything else on top of it starting wih the taco seasoning. Set on high for 7-8 hours. Serve in warmed tortillas with corn, grated cheddar, rice with a squeeze of lime, and gaucamole.