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Mexican Pot Roast

2 tablespoons olive oil
5 pounds beef pot roast
Salt and pepper -- to taste
1 medium onion -- chopped
3 cloves garlic -- minced
1 16 oz. can chopped tomatoes -- undrained
2 bay leaves
1/2 teaspoon thyme
1 cup fresh sliced mushrooms OR canned mushrooms -- optional


Heat olive oil in skillet. Sprinkle roast with salt and pepper and brown well on both sides. Remove from skillet and set aside. Place remaining ingredients in the slow cooker and stir. Add browned roast; set cooker on Low and cook for 8 to 10 hours. Roast is done when meat is tender enough to be cut with a fork.

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