This recipe is one of those happy accidents in life. I had an extra roast and was wondering what to do with it when I decided to peel the label and check underneath to see if the recipe on the packaging sounded good. Um, yeah! It’s so good!! My family dove in before I could even get the beef shredded. And wanted seconds before the corn was even warmed through. And, I’ll be honest, it was the thing I was looking forward to the most in my day today. Do I need to get myself a life or what? LOL! It’s another one of those recipes that you fix in the morning so you can enjoy a laid-back low-key relaxing dinner later. Yes, I’ll be sending a thank-you letter to my crock pot for that!
2 t butter or oil
1 beef chuck or bottom round roast (3-4 lb.)
1 16-oz. jar chunky salsa
1 15-oz. can black beans
1½ c frozen corn
Heat butter or oil in skillet over medium/high heat. Brown roast on all sides. Salt and pepper all sides of roast. Place roast in crock pot. Pour salsa over roast. Cover and cook on low for 7-8 hours. Remove roast. Remove fat. Shred beef with forks and return to crock pot. Stir in beans and corn. Cover with lid and cook an additional 30 minutes.
