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1 lb boneless beef chuck roast

1 tbsp ground Ancho chile pepper
1 tbsp cooking oil
1 (16 oz) bag frozen stew vegetables
1 cup frozen whole kernel corn
1 (16 oz) jar salsa
1/2 cup water


1. Trim fat from meat. Cut into 1 inch pieces.
Sprinkle with ancho chile pepper, tossing to coat all sides.
In a large skillet, heat oil over medium high heat. Brown,
half at a time in the hot oil. Drain off fat.

2. In a 3 1/2 or 4 quart slow cooker, combine frozen stew
vegetables and frozen corn. Top with meat.
Pour salsa and the water over all.

3. Cover and cook on LOW 8 to 9 hours or HIGH 4 to 4 1/2 hours.

Yield: (4) Equally divided servings.

Nutrition Information

Fat (g)9
Cholesterol (mg)50
Sodium (mg)842
Carbohydrate (g)28
Fiber (g)5
Protein (g)30
Percent Daily Values are based on a 2,000 calorie diet.

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