ZESTY SALSA POT ROAST

Prep Time: 10 min. Cook Time: 2½ hours   1 1 pouch Italian Herb with Tomato soup mix 1 1 can (398 mL) chunky chili-style stewed tomatoes 1 cup 250 mL mild or medium salsa 3 lb 1.5 kg BONELESS SHOULDER, BLADE or CROSS RIB ROAST 3 3 medium potatoes, peeled and quartered 8 cups 1 kg bag frozen Italian mixed vegetables

In Dutch oven, combine first 3 ingredients and bring to a boil. Add roast to pan; cover tightly and simmer for 1½ hours. Spoon sauce over roast during cooking. Add potatoes, cover and continue braising for 50 minutes. Remove roast and place pan on stove top burner. Add frozen vegetables to pan. Bring to boil, cover and cook for 10 minutes. Slice roast and surround with vegetables and sauce to serve. Makes 8-10 servings. TIP:  If your family likes it hot, use hot salsa instead. Nutrition Information PER SERVING: 332 Calories 9.6 g Fat