Monday, February 28, 2011

One Pot Wonder: South of the Border Shredded Beef

i've been doing some research about tropical vacations and came across a gorgeous resort that is south of the border! our anniversary is may 8th & justin's 30th birthday is in june so we want to take an early trip in april/may before summer arrives. hopefully, when he returns from budapest i'll tempt him with spicy beef tacos topped with avocado, cotija cheese & tomatoes to get him {and the am ex} in the mood to head to mexico!


Ingredients {in order of use}
*serves 6-8
  • 1 4 pound chuck roast
  • 1 teaspoon salt
  • 1 teaspoon fresh, ground black pepper
  • 2 tablespoons olive oil
  • 1/2 dry onion soup packet
  • 1 4 ounce can diced green chilies
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 5 ounce cholula hot pepper sauce {by the hot sauces}
  • 1 12 oz. can beef broth
1. trim any excess fat from the roast. place on a plate & season with salt & pepper. heat olive oil in a large skillet over medium-high heat. place meat in skillet & brown for 2-3 minutes on each side.

2. transfer roast to crock pot & sprinkle dry onion soup over roast. pour green chilies, chili powder, cayenne pepper, garlic powder & hot pepper sauce over roast. add 1 can beef broth to crock pot.

3. cover & cook over low for 6-8 hours. if liquid in bottom becomes low, add water to ensure 1 inch of liquid remains in bottom of crock pot. when cooked through, shred meat in crock pot using 2 forks.

4. serve with tortilla shells, taco shells, over corn chips or with mexican rice & beans for a trip south of the border!

*make it a meal again: save some meat & make nachos for dinner the next night!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...