Southwestern Pot Roast in a Slow Cooker

Use the slow cooker to make this Southwestern Pot Roast -- use only five ingredients to create this savory low-fat roast with amazing ease!

Ingredients:
8 small red potatoes, cut in half
3-pound beef boneless arm roast, trimmed of fat
2 tablespoons all-purpose flour
1 pound baby-cut carrots
1 jar (16 ounces) thick and chunky salsa

Directions:
1. Place potatoes in 3½- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.

(Makes 8 servings.)

Substitution: Customize your roast by using your favorite salsa, from pleasantly mild to as fiery hot as you dare.

Success Hint: Meat in the slow cooker will become more tender the longer it cooks. At the minimum cook time, the meat can easily be sliced. At the maximum time, the meat will more easily be pulled or shredded into serving-size pieces.

Serve-With: Add a little salsa to your favorite Italian dressing to top a salad with a southwestern accent.

Variation: Wrap up leftover pot roast in a tortilla for a quick on-the-go lunch.

Nutrients Per Serving: Calories 310 (Calories from Fat 70), Fat 8g (Saturated Fat 3g), Cholesterol 65mg, Sodium 330mg, Carbohydrates 32g (Dietary Fiber 5g), Protein 27g.
% Daily Value: Vitamin A 100%, Vitamin C 20%, Calcium 4%, Iron 22%.
Exchanges: 1½ Starch, 2 Vegetable, 3 Very Lean Meat, 1 Fat
Carbohydrate Choices: 2