I was more than happy to oblige the slow cooked meat plan. I found a recipe for slow cooker Maple & Dijon Pot Roast on The Kitchn, which I highly recommend. If not only for the reason my apartment smelled divine for 8 hours. You're welcome, neighbors.
There's only 3 easy steps to this recipe: brown the meat and the bacon (5 min on each side), cook down all the onions in said juices, then dump all of it + condiments and spices into the crock pot. Then be on your way, live your life for the next 8 hours, and let the magic happen.
Now, I could've shown you a picture of the pile of meat on top of garlic mashed potatoes with a side of rosemary roasted carrots that we had for Christmas eve, but you're better off looking at The Kitchn. Also the small fact that I dove in WAY too quickly to take any photos. Sorry. However, the next night's spin on leftovers was almost as epic as round one.
You just do not see enough shredded pot roast tacos out there for how incredible these were. Ask my mom, she'll tell you.
Oh, I'm also grateful for my new salt and pepper shakers (pictured). Thanks, mom!
Shredded Pot Roast Tacos
1/2 lb leftover pot roast, shredded
4-6 small corn tortillas
avocado, sliced
tomato, diced
shredded cabbage
pico de gallo
Greek yogurt
lime juice
Heat up the leftover pot roast in a small skillet over medium heat until warm. Over a gas stove, place a tortilla directly onto the flame until lightly charred (about 30 seconds), then flip. Repeat for the remaining tortillas. Fill each tortilla with desired taco ingredients and eat immediately.
No comments:
Post a Comment