Beef Roast Salsa Verde
- 1 boneless beef chuck roast (about 3 pounds)
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cumin
- 1 Tbsp vegetable oil
- 1 jar (16 ounces) Pace® Salsa Verde
1. Season the beef with the cinnamon and cumin. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
2. Add the salsa verde to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the beef is fork-tender.