Substitue Salsa Chili Verde?

[SusanL]

Help, I have a new recipe for a beef rump roast in the crockpot. Recipe calls for the above mentioned salsa chili verde. I substituted chunky red salsa, none of the green salsa anywhere to be found in this area http://www.cookinglight.com/bbs/eek.gif Any thoughts?
The recipe allows you to serve this over pasta the first night, then make enchiladas the second night.
I'll let you know how well it works!!

[Gail]

Oh, it'll work. You'll just get a different flavor with something I'm assuming is probably tomato-based as opposed to tomatillo-based. It's like the difference in taste between chile colorado (using a red chile) versus chile verde (using a green). Both are compatible tastes with your meat.
Whether you go with red or green chile, for some reason the "over pasta" thing is throwing me a loop, probably because my mind tends to equate anything with salsas automatically with rice. But, no biggie, I'm sure. It's probably just some quirk of mine...

[SusanL]

Thanks Gail, it was delicious!! I felt the same way about the pasta but it was very good. I am sure that rice could be used, but I tried and enjoyed the pasta. Tomorrow night, we are having the enchiladas. Sure do love the crockpot!! But I really need to find that salsa verde!!

[gabbyh]

SusanL,
Please post the recipe...I make the frozen sirloin tip roast, beef broth, and Good Seasons Italian packet in my crock pot all the time...your recipe sounds like a nice change...thanks...

[SusanL]

Gabby Here you go if I do this correctly, we really enjoyed the first night's dinner, hopefully the second will be just as good. We are having it on Tuesday night... I will post a review- but I was the one who really liked the coffee roast, I hope that doesn't put me into another category http://www.cookinglight.com/bbs/eek.gif

First Night : Beef with Pasta/Rice

3.5 lb beef rump roast (This cut has nice grain, flavor, and little fat)
2 small or 1 large can of salsa chili verde (I used mild red salsa)
1 small jar of diced green chilies
one can fat free chicken broth
(I added two cloves of garlic, I can never just make the recipe as is http://www.cookinglight.com/bbs/wink.gif)

(I Pammed the crockpot first.)
Put roast in crockpot, add other ingredients on top. Cook on high for 6 hours, I cooked on low for 8 - 9 hours.
Cook pasta or rice. Shred some Parmesan cheese (I didn’t) and add cracked pepper.

For supper, cut a piece of the roast and shred. Serve the shredded roast over the pasta or rice with broth -(original recipe calls for adding extra olive oil, granulated garlic, and salt- I didn’t, just fresh chopped parsley.)

Second Night: Beef Enchiladas

shredded roast
package of flour tortillas
two cups of uncooked white rice
large can of enchilada sauce (OK, I haven’t made my own yet, I am working on that.)
shredded cheese, as much as you want

Heat meat slightly in microwave to get the juices flowing and liquid again.
Pour off juices and reserve meat in a bowl. Use two cups of long grain white
rice and juices from the roast plus 2 cups of chicken broth to make four cups
of liquid total. Bring to a simmer, cover, and cook for 16 minutes.

Heat oven to 350, pour enchilada sauce on bottom of a baking pan, roll the chredded beef, rice, and cheese into tortillas and arrange in pan. (You can add beans or other items if you like.)
Pour the remainder of the enchilada sauce and cover with more cheese. Cook 350
for 30 - 40 minutes until hot and bubbly.

This recipe is from the Chef at WW Recipes, but I didn’t get the orignal person’s
name that posted this recipe, my most humble apology!! I don’t know
serving sizes or nutritional data. If anyone could copy to Mastercook
and get the info., I‘d be most appreciative.