This is the second recipe I tried from a new cookbook purchased on our vacation ... combines Southwest flavors with slow cookers. Fantastic combination if you ask me. This is a spicier dish (keep in mind my mouth is a wuss), but a good change from your traditional beef done in the slow cooker.
Garlic-Stuffed Beef with Chipotle
1 (3-5 lb.) round roast
6 garlic cloves, halved
2 (10-oz.) cans diced tomatoes, undrained
2 chipotles in adobo sauce, unseeded and chopped
2 Tbsp. adobo sauce
Make 12 cuts into the top of the roast, approximately 1-inch deep. Insert half a garlic clove into each slit, pushing them in as far as they will go. Place the roast in the slow cooker. Add the diced tomatoes, chipotles and adobo sauce. Cover, and cook on low 6 to 8 hours.
Serve beef with tomato mixture garnished with fresh cilantro. Serves 4 to 6.