Food For Thought 1/6/2018
Crock Pot Shredded Beef for sandwiches, tamales, enchiladas, tacos or whatever!
3 to 4 lb. boneless beef roast,
1 medium or large onion, diced – how much do you love onions?
1 green pepper, diced
1 can (15/16 ounces) Hatch Red Enchilada Sauce (or your favorite brand), mild, medium, or hot – it’s up to you!
1 tablespoon brown sugar,
salt and pepper to taste
Other seasonings you may want to add, a died chili pepper, cayenne pepper, or a little taco seasoning, but taste first, as you can add this at the last.
1 cup chicken broth – if more moisture is desired. I add about a half of a can and go from there.
Brown roast, place meat in crock-pot, mix other ingredients (except dry seasonings) and pour over roast. Cover and cook on low for 9 to 10 hours or until very tender., add salt and pepper to taste. May add a clove or two of garlic if desired. When done, remove beef to a large bowl, using two forks, shred the meat and slowly add enough of the liquid from the crock pot to make a shredded beef of your desired consistency. thicken sauce if needed and mix beef back in and serve with small dinner rolls. Serve salsa, green onions, etc. for garnish. This recipe is also very good made with a can of coke and Hatch’s.
Note: don’t lose that goodness in the skillet you browned the roast, add a little broth or the can of enchilada sauce to the pan, heat to scrap up all that goodness, then add over roast.
Make recipe above, substitute green enchilada sauce, or green chili and pour over a pork roast! Yum, so easy and so good. Try making a casserole with leftovers, topping it with corn bread mixture and pop in the oven.
4 lb. roast, arm, round, or chuck, all are good (boneless, skinless chicken breasts work too!
1 can chicken broth
1 package dry taco seasoning
2 cloves garlic, minced
1 onion, diced
Cut roast into three chunks, brown in non-stick pan. Remove roast and place into greased crock-pot. Add broth to pan used from browning meat. Stir pan drippings in the broth, add 1 package taco seasoning and mix well. Bring to a simmer and simmer for about 10 minutes. Add to meat along with onion and garlic. Cover and cook on low for about 8 to 9 hours or until shreds easily with a fork. Remove meat and shred. Add liquid as needed back to beef to make a filling consistency. Add more taco seasoning from the second package to get the taste you like. Use in enchiladas, tacos, taco salad, on buns or in pitas. Serve garnished with sour cream, salsa, fresh vegetables, and shredded cheese.
Make plenty and freeze for later use!
1 bottle cocktail sauce, 1 jar grape jelly, and a slab of pork ribs. Cut ribs to fit crock pot, place in pot, cover with jelly and sauce (mixed up), cover and cook on low for about 8 to 9 hours – brown ribs first if you like.
2 to 3 large boneless, skinless, chicken breasts
32 ounces chicken broth (low sodium or no salt added)
A cut up potato or two
Celery – diced
A little pepper, salt, – we like to add, fresh thyme or rosemary or both!
Cook in crockpot for about 7 to 8 hours, remove chicken, shred, and add back to soup. Add more chicken broth or a little water during cooking time if more broth is desired. Or leave out potatoes and add cooked noodles before serving.