12 Ocean Mist Baby Artichokes, rinsed and trimmed
2 tsp. garlic salt
1 Tbsp. ground cumin
1 can (28 oz.) mild red enchilada sauce
1 cup prepared salsa
3 lbs. boneless beef chuck top blade roast
Place all the ingredients in a 6-quart crock pot.
Set crock pot to low setting and cook for 6 hours or until beef is fork tender.
Serve in bowls with fresh corn tortillas.
