Ingredients
8
small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2
tablespoons Gold Medal™ all-purpose flour
1
pound baby-cut carrots
1
jar (16 ounces) Old El Paso™ Thick ’n Chunky salsa
Preparation
Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.
