I wanted to do something different with the roast that Frank bought – as much as I love my pot roast I wasn’t feeling it.
What WAS I feeling? Mexican.
The meat was tender and delicious – it really satisfied my craving. I made my mexican rice, then opened up a can of Trader Joe’s Cuban Style Black Beans (YUM). Add some cilantro lime sour cream (see recipe below) and you’ve got a great Mexican meal right at home.
Our dinner guest, AKA my father-in-law, gave this a big thumbs up, too!
Crockpot Shredded Beef Tacos
4 lb. bottom round roast
1 cup water
2 beef bouillon cubes
2 tablespoons cumin
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon chili powder
Put roast in crockpot and add water (make sure meat is a little less than halfway covered). Add the rest of the ingredients. Cook for about 4 hours on low. (Again, crockpot settings/cooking times vary!)
Remove roast and plate. Shred meat and serve on tortillas with whatever toppings you like. This time around, we used queso fresco and chopped scallions and radishes (and jalapenos for me, of course!).
Cilantro Lime Sour Cream
1/2 cup light sour cream
1/4 cup chopped cilantro leaves
juice from 1/2 lime
Combine all ingredients and stir until well mixed.