Magical Mexican Mystery Meat!

Another great Crock-Pot recipe! This one is quick and yummy, a hand-me down from my mother-in-law. Easy to put roast in before work and meat will be ready by dinner time. Can be used to make tacos, burritos, enchiladas, meat for nachos, etc,

Marilyn's Easy Mexican Beef

2-3 Reg. size jars of your favorite salsa (enough to cover meat, I usually use Pace Medium)
1 large boneless roast (2-3 lbs or more is ok. Whatever fits in the Crock-Pot. The cheaper and fattier the roast, the better)
Tortillas, cheese, refried beans etc. to make Tacos or Burritos

1. Put roast in crock-pot (if there is a fatty side, put it up)
2. Pour salsa into Crock-Pot over roast.
3. Cover, and turn Crock-Pot on and set to Low. If roast is not thawed, set to high.
4. Let cook ~8 hours or until tender. Shred meat between two forks and use with juices to make the dish of your choice!

My mother-in-law doesn't cook a lot, but this is a huge hit in their house and it's a pretty frequent item on our menu as well.