Tuesday, January 11, 2011

Southwestern Beef

This cooler weather just calls for a good'ole Crock pot meal!

Southwestern Beef (crock pot)
1 onion chopped
2 1/2 lb or so of beef roast ( I've used rump and shoulder and both turned out great!), trimmed of fat but left whole ( I've also used larger cuts of beef to make it last the weekend- I multiplied everything below to go with the added meat)
1 heaping tsp. of chili powder
1 heaping tsp. of garlic powder
1 heaping tsp. of cumin
1 heaping tsp of salt
2 bell peppers ( you can mix it up with 1 green and 1 red or yellow) ( I usually use the frozen bag of seasonings which has frozen chopped onion, green pepper and some red...frozen section)
1 14 ounce can of Mexican style diced tomatoes or 1 can of Rotel
Small flour tortillas and desired toppings: salsa or pico-de-gallo, sour cream, cheese, lettuce
Place onion in bottom of slow cooker ( Crock Pot) ( This is where I use the frozen chopped onion seasoning mix)
Combine seasonings in a small bowl and then rub the seasoning mixture all over the roast.  Place roast over onions and top with chopped peppers ( don't always do the peppers here)
Pour the canned tomatoes on top of everything.  Cook on high for 5-6 hours or low for 8-9 then shred the meat with two forks.  Serve with desired topping in the tortillas- we make them  like soft tacos;)
This can last for a good weekend!  I make on Friday- we eat for supper and lunch on Saturday.  On Sunday, I put the leftovers in the crock pot with a can of each of the following:  corn, green beans, tomato sauce and then I add 2 cups of water with beef bullion cubes dissolved in it.  Cook on low while we are at church and then serve it as veggie beef soup with cornbread:)  

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