Chili-Salsa Pot Roast

Prep Time: 15 minutes Cook Time: 3 hours Ingredients: 3 to 3 1/4 lb. boneless beef chuck shoulder pot roast or bottom round roast 1 TBS. vegetable oil 2 tsp. chili powder 1/2 tsp. salt 1/4 tsp. pepper 1 c. prepared thick and chunky salsa 1/2 c. water 1 medium yellow squash, cut into 1-inch pieces 1 medium zucchini, cut into 1-inch pieces 2 TBS. cornstarch dissolved in 3 TBS. water 1. In Dutch oven or large pot, heat oil over medium heat until hot. Press chili powder evenly into surface of beef pot roast. Add pot roast; brown evenly. Pour off drippings. Season with salt and pepper. 2. Add salsa and water. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 2-3/4 hours. Add vegetables. Cover tightly and continue simmering 15 minutes or until pot roast and vegetables are tender. 3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid. In same pan, combine cooking liquid and cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Set aside 1 cup sauce. 4. While still warm, cut pot roast in half. Trim and discard excess fat. Carve one portion into slices. Serve with vegetables and remaining sauce. 5. Shred remaining portion of beef with 2 forks to yield 3 to 3-1/2 cups. Add 1 cup reserved sauce. Cover and refrigerate beef mixture up to 4 days for later use in Beef & Spanish Rice Taco Salad. Makes 4 to 6 servings. "Beef recipes collected from www.beeftips.com. Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's Beef Board and the National Cattlemen's Beef Association."