1 tablespoon vegetable oil
2 teaspoon chili powder
3 pounds boneless beef chuck shoulder pot roast or bottom round roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup prepared thick and chunky salsa
1/2 cup water
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
2 tablespoons cornstarch dissolved in 3 tablespoons water


1. In a Dutch oven or large pot, heat oil over medium heat until hot. Press chili powder evenly into surface of pot roast. Add pot roast; brown evenly on all sides. 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 for about 2 1/2 to 3 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 about 3 to 3 1/2 cups. Add 1 cup reserved sauce. Cover and refrigerate beef mixture up to 4 days for later use.
Serve with warm flour tortillas. Cooked pot roast, wrapped tightly in aluminum foil, may be frozen for up to 3 months. Wrap leftover shredded beef into a flavored tortilla for a tasty lunch the next day.
Chili and Salsa Pot Roast
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