Mexican Pot Roast (slow-cooked)

This recipe has become a family favorite around here. We always eat it as a pot roast the first night, then I shred the leftovers and use it the next day in tacos or quesadillas, or you can freeze and use later. Excellent with homemade whole wheat tortillas (can search my blog for that recipe).

Mexican Pot Roast

3 lbs beef, venison, elk or pork roast

Mix together:
2 cups salsa or Picante sauce (mild or hot)
1/4 cup vinegar
2 tsp garlic powder (or 4 freshly minced garlic instead)
2 to 3 tsp Celtic Sea Salt, depending on taste
1/2 tsp cinnamon
1/2 tsp dried thyme
1/2 tsp dried oregano
1/8 tsp ground cloves
1/4 tsp pepper
1 Tbl honey

Pour sauce over meat. Set slow cooker to high and cook all day. Shred leftovers and use in other Mexican dishes.