Thursday, May 28, 2009

Living in the middle of cattle country causes me to cook with a lot of beef. I seem to use the hamburger from the meat we have processed faster than any other cut. I mix in steak, roast, ribs, brisket and stew meat. I seem to have a lot of roast left. So, I have resolved to make the effort to use more roast. This is a great way I have found to use a roast, without always making a pot roast. In fact, I would call it an Easy Peasy way to use a roast!

Roast Beef Burritos

1 Beef Arm or Chuck Roast, 4-5 lbs.
1 Can (15 oz.) Rotel Tomatoes and Green Chiles
1 Packet Fajita Seasoning
12 Flour Tortillas
Shredded Cheese
Sour Cream
Hot Sauce

Place Roast in crock pot. Pour can of Rotel over the top of roast. Cook on low for 6-8 hours or until roast is tender. Take the roast from the crock pot and shred. Discard any fat or bones. Skim any fat from drippings left in crock pot. Return shredded roast to crock pot. Add fajita seasoning and stir. Serve on Flour tortillas. Top with shredded cheese, sour cream and hot sauce.


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