Salsa Beef Skillet

Ingredients:
1 boneless chuck roast (2-2 1/2 lbs), cut into 3/4 inch cubes
2 Tbsp. vegetable oil
1 jar (16 oz.) chunky salsa
1 can (8 oz.) tomato sauce
2 garlic cloves, minced
2 Tbsp. brown sugar
1 Tbsp. soy sauce
2 Tbsp. minced fresh cilantro or parsley
2 Tbsp. lime juice
Hot cooked rice

Directions:
In a large skillet, brown beef in oil; drain.  Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil.  Reduce heat; cover and simmer for 2 hours or until meat is tender.  Stir in cilantro and lime juice; heat through.  Serve over rice.

Note: You can transfer it to the slow cooker to simmer for the 2 hours if you would prefer.

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