Crockpot Mexican Beef
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Crockpot Mexican Beef
| Fri, 04-23-2004 - 9:02am |
I'm reposting this here. It was attached to another thread in chit chat and thought it would be easier to find here.
Mexican pot Roast
3 pounds lean roast
1/2 onion, chopped
1 cup salsa with no sugar added
1 can black beans
Cook on high 4 hours or low 8 hours. Shred the meat with fork and stir all together.

Cathy
(138/130/125)


I made this for dinner tonight! YUM! I used a bit more salsa (I *love* salsa on just about everything). I also added some spices to make a taco seasoning flavor. I had kidney beans on hand (although black beans would have been yummy here) so I used those. Did it in the crock then made a gravy out of the sauce (with a teeny bit of oat flour). I sliced the roast instead of shredding it because I can't find whole wheat tortillas at my grocery store. Then I made brown rice and served the sauce over the rice and beef. OMG! It was good. We ate a lot of rice and beans before (at least once a week) and it's nice to know I have a good alternative.
ANyway, this was yummy. Thanks. I really didnt think I'd be able to eat pot roast w/o brown gravy and mashed potatoes!
Norma :O)
Norma,
I'm so glad you liked this.
Oops.