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I used a chuck roast and a hot green chile salsa that is locally made (a little hotter than most store brands). I added the cilantro to the roast about 30 minutes before the roast was done. This roast was moist, tender, and had a good spicy bite. The cilantro gave the dish an added punch, so if you like cilantro, be sure to use it. Thanks so much for sharing this simple, but mighty tasty recipe.

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Miss Annie January 31, 2003

I've made this 4 times now - and haven't yet reviewed it! It's awesome - it works whenever and wherever I serve it - normally with sour cream, cheese, tomatoes, and lo carb wraps. SOOO easy to put together and makes great left overs too!

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Stacey in BG!!! August 18, 2004
Crock Pot Green Chili Beef