What I really like are shredded beef fajitas. Cut roast up in chunks (doesn't matter what size cuz you'll be shredding the meat when it's cooked). Add 3/4 cup medium-hot salsa sauce 1 Tbsp soy sauce 1 Tbsp brown sugar 1 clove garlic, minced. Put in crockpot and cook on High for 4 hours, until meat shreds with two forks. Shred all the meat and return to sauce. I let it sit for about 30 minutes so the meat can soak up all the liquid. To serve, on a soft corn tortilla, add some meat, shredded lettuce, Spanish rice, sour cream, etc. Roll it up and enjoy!

Found this post doing a search of the whole site. Hope this helps. RE: What's For Dinner? #286 Brought to you by clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Nov 30, 08 at 10:48 Terri, roasted potatoes are really easy to make. I use russett potatoes, and in this case they were small russetts so I left them whole. Large baking/russets can be cut in half or quartered. Par boil for about 5 to 7 minutes depending on size. While the potatoes are boiling turn the oven on to 400°F , add a little oil to a heavy pan (I use a cast iron frying pan) and place the pan in the oven to heat. Drain and put the potatoes back in the pot over low heat and give the pan a shake. This will rough up the potatoes surface. Now toss the potatoes with the hot oil and roast in the oven turning occasionally so they brown evenly. This method produces perfect roasted potatoes. Crispy on the outside and dry and fluffy on the inside. Great just salted or tossed with fresh grated parmesan. Ann

Asian Pot Roast 1 clove garlic -- minced 1 1/2 teaspoon peeled, minced gingerroot 1 teaspoon salt 1/4 teaspoon Chinese five-spice powder 1 (4- to 4 1/2-pound) boneless chuck roast 1/4 cup soy sauce 2 tablespoons brown sugar 1 tablespoon sherry 2 tablespoons vegetable oil 1 1/2 cup water 3 medium potatoes -- peeled and cubed 3 carrots -- scraped and cut into 2-inch pieces 1 stalk celery -- cut into 2-inch pieces 1 onion -- cut into wedges 2 tablespoons cornstarch 1/4 cup cold water 2 green onions -- chopped Directions: Combine first 4 ingredients; stir well. Rub garlic mixture over entire surface of roast. Place roast in an ungreased 13 x 9 x 2-inch dish. Combine soy sauce, brown sugar, and sherry; pour marinade mixture over roast. Cover and marinate refrigerator 30 minutes, turning once. Remove roast from marinade, reserving marinade. Brown roast in oil in a large Dutch oven over medium heat. Pour reserved marinade and 1 1/2 cups water over roast. Bring to a boil; cover, reduce heat, and simmer 2 hours. Add potato, carrot, celery, and onion. Cook an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving platter, reserving pan juices. Set roast and vegetables aside, and keep warm. Combine cornstarch and 1/4 cup water, stirring until smooth. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly. Serve roast with warm sauce.

I bought a roast to serve for Christmas. Thanks for the recipe!