Rio Grande Pot Roast - cooking recipe

Ingredients

1 1/2 cups thick & chunky salsa
1 cup beer (or water)
6 ounces tomato paste
1 1/4 ounces taco seasoning
3 lbs boneless bottom round roast
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons peanut butter
1/3 cup chopped fresh cilantro

Preparation

Put salsa, beer, tomato paste and taco seasoning in crockpot.
Stir to mix.
Rub beef with salt and pepper; add to cooker and spoon som of the sauce mixture over it.
Cover and cook on low 8-10 hours until beef is very tender when pierced.
Remove to a cutting board.
Stir peanut butter and cilantro into sauce.
Slice meat across the grain; serve with the sauce.