Yes I know it's Monday. We had a crazy weekend so I'm just getting around to what we had for dinner Friday night. Usually I don't cook on Friday nights. We either go out, Aaron picks something up or we eat left overs. However, I thought we were going to have company Friday night so I cooked. I wanted something that would feed several of us, leave left overs (hopefully) and would be super easy since I would be busy with the twins and getting my house ready for company. I decided on Mexican Shredded Pot Roast. You couldn't get any easier than this. The only issue I had with it is that it has to cook for 12 hours. If you eat at 6 like we do, that means you have to have it in the slow cooker by 6 that morning. I thought the roast was super yummy. Aaron wasn't a fan. I thought I'd share the recipe anyway. You can find the original recipe here.
Mexican Post Roast:
1 3-4 pound roast (I used rump. The original recipe used chuck. Your choice.)
2 cans Rotel
1 can each style pinto beans
1 can cream of mushroom soup
1 cup water
1/4 tsp salt
chili powder
Completely coat the roast in chili powder. Dump all other ingredients except the beans into your slow cooker and add the roast. Cook on low for 11 hours. At the 11 hour mark, add in the beans and cook an additional hour. After 12 hours, remove the roast and shred using two forks or however you choose to shred the meat. Add the meat back into the slow cooker. Serve over rice, noodles or in tortillas. Top with cheese, salsa, guacamole, sour cream and/or any of your other favorite taco toppings.
No comments:
Post a Comment