Click here to open

Adobe .pdf file


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.

Dayla Bradford shared Crock Pot Moms's status update.

Crock Pot Moms