Asian Salsa Beef

1 (2 lb) boneless roast (chuck, rump, or shoulder roast will do)

1 Tbsp olive oil

1 cup salsa

2 Tbsp brown sugar

1 Tbsp soy sauce

1 clove minced garlic

1 cup chopped cilantro

1 Tbsp lime juice

Trim fat from roast and cut into 1-inch cubes. Heat oil in large covered pot and brown meat. Pour off drippings. Add salsa, brown sugar, soy sauce, and garlic. Bring to a boil, then reduce heat to low. Cover and simmer 1 hour or longer. Remove lid and continue cooking an additional 30 minutes. Removed beef from heat and add cliantro and lime juice. Serve over cooked rice. Serves 4.

recipe adapted from Salsa Beef in Remedies for the "I Don't Cook" Syndrome