3-5 pound chuck roast, trimmed of extra fat.
2 cups of your favorite salsa. (I use medium)

Rinse roast and pat dry with paper towel. Pour salsa over the top of  the roast. Cook on high about 1 hour, then turn to low for 6-8 hours, until tender.

Sprinkle a little taco seasoning on top for great flavor. This meat is great for any Mexican meals such as tacos or enchiladas.