Here's an amazing recipe that I just tried from one of my blog favorites - Our Best Bites. This southwestern shredded beef is super easy to prepare, tasty and very flexible for meal options.
Southwestern Beef Wraps
- 1 onion, chopped
- 2 1/2-ish lb. beef roast, trimmed of fat but left whole
- 2 heaping t. chili powder
- 2 heaping t. garlic powder
- 2 heaping t. cumin
- 1 heaping t. Kosher salt
- 2 bell peppers (2 green bell peppers or 1 green and 1 red, yellow, or orange), chopped
- 1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Cook on high for 5-6 hours or low for 8-9 hours until the meat shreds easily with two forks.
Shred meat and then serve however you like!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
We opted to make shredded beef nachos. The Niece and I decided that the beef would make an incredible filling for tamales - we'll tackle that project when we have more time to hang out in the kitchen!
This looks like a good recipe.
ReplyDeleteI think a Crock Pot is great for warm weather, too, because you don't have to heat up the kitchen by using the oven.
Very true! My only problem with the Crock Pot is getting it ready to go and ensuring I don't cook it *too* long. We're often away from home for 12 hours between start time and turn off time.
ReplyDeleteWith The Niece here, we can ask her to manage it some.
Put all the ingredients together the night before, leave in 'fridge. In the morning, set the crock pot on low for 8-9 hrs., controlled by a timer. Not removing the cover, the contents should stay hot for another hour or so.
ReplyDeleteExcellent suggestions!! I'm off to buy a timer this weekend!
ReplyDelete