Tuesday, September 28, 2010

Crockpot Rotel Roast

The Menu:
Crockpot Rotel Roast

The Original Recipe:
This was delicious. It made the house smell so good. I couldn't wait to dig into the soft meat. I served it over white rice, but the only reason is because I didn't have any tortilla shells. I would have loved to of made this on a tortilla with some chopped green onions, avacado, chopped tomatoes, and a bit of cheese--oh how delicious!


Rotel Roast

3 lbs chuck roast, trimmed of visible fat and/or bone

1 teaspoon salt

1 teaspoon pepper

2 teaspoons chili powder

2 teaspoons cumin

1 can Rotel

1 cup sliced onion

2 cloves minced garlic

1 Packet McCormick brown gravey mix

1/2 cup water

Combine all ingredients and cook on high for 5 hours or low for 7-8. Shred the meat and serve on tortillas or rice or even in pitas. (if sauce isn't thick enough for you, add 1 tbls. cornstartch to 1/4 cup cold water, stir then add into beef stirring to combine, cover and set on high for awhile until it thickens)

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