Saturday, January 3, 2009

Crockpot Roast Beef and Chimichangas

My sister cooked some beef in a crockpot while I was visiting. We really liked it. I had told her that my girls love meat cooked fresh, but then don't eat it leftover. Not necessarily, I learned afterwards. My sister boiled, seasoned, and shredded the beef(to use for tacos), and my girls LOVED it! They ate it plain, and lots of it!

Crockpot Roast Beef

1/2 - 1 tsp salt per pound of beef
garlic cloves(3-4 for a big roast)
mushrooms, if desired

Deliciously simple!

The next day, use leftovers:


2 lb. stew meat(can cut into chunks to speed tenderizing)
1 1/2 cups water
2 cloves garlic, minced, or 1/4 tsp. powder
2 Tablespoon chili powder(or 1 1/2 -2 tsp if powder is hot)
1 tsp. vinegar
2 tsp. oregano
1 tsp. salt
1 tsp. cumin
1 tsp. black pepper

Bring meat and spices to a boil. Cover and simmer for 1-2 hours or until tender. Shred with two forks. Eat with tortillas; can add guacamole, lettuce, tomato, etc. Or, let your kids just eat the meat plain, with potatoes, or rice.

Note: You can homemake some wheat-free tortillas. I have an oat tortilla recipe that tastes really good and is really wholesome. One drawback: it hasn't rolled very well for me. It still can be eaten with the meat and toppings, though. Sometime I hope to try out a few other recipes for tortillas and find one that rolls well! Let me know if you have a recipe for a good tortilla.

No comments: