Slow-Cooker Salsa Roast

Slow-Cooker Salsa Roast 1/4 teaspoon garlic salt 1/4 teaspoon pepper 1 boneless beef chuck roast (3-1/2 to 4 pounds) 1 tablespoon canola oil 1 jar (24 ounces) salsa 1 cup water 1 small onion, chopped 1 jalapeno pepper, seeded and finely chopped 1 envelope taco seasoning 1 tablespoon cornstarch 1 tablespoon cold water Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.