Crockpot + chuck roast + home-made enchilada sauce = Awesomeness rolled up into a tortilla!
2-3 lb chuck roast
2 cups low-sodium beef broth
2 Tbsp apple cider vinegar
1 cup salsa
1 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 Tbsp cornstarch
10 6-inch or 7-inch flour tortillas
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Put beef roast in the slow cooker.
Whisk together broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Pour over roast, cover, and cook on low for 8 to 10 hours until beef is tender and shreds easily.
Preheat oven to 350°.
Remove the roast from the crockpot and shred into a medium-sized bowl. Set aside.
Pour liquid from the crockpot into a large sauce pan and bring to a simmer.
In a small bowl, whisk together the cornstarch with 3 Tbsp water. Whisk into simmering liquid and cook, stirring constantly until mixture is thickened, 4-5 minutes.
Pour 1/2 the sauce into the shredded beef and coat evenly. Pour the remaining sauce into the bottom of a 9 x 13 baking dish.
Combine the cheeses together.
Fill each tortilla with some of the beef mixture and sprinkle with cheese, and then roll up. Place in baking dish. Repeat until beef is gone.
Sprinkle remaining cheese over top of enchiladas.
Bake for 20 top 25 minutes. Let cool for 5 minutes before serving.
I love Fall. The leaves turning colors, the temperatures getting chilly. It’s perfect. I love walking in the morning, feeling the cold air on my face, the quietness of my town before it wakes up. It’s so peaceful, so beautiful.
With this season brings stick to your ribs meals. And this shepherds pie is no exception. And, it’s so quick to make. Perfect for those busy weeknights!
Courtesy of Cooking Light/Oct 2015
1 lb 93%lean ground beef
1 cup finely chopped carrots
1 onion, chopped
4 garlic cloves, minced
2 Tbsp unsalted tomato paste
1 cup beef stock, divided
2 tsp cornstarch
2 tsp Worcestershire sauce
1/2 tsp ground black pepper
3/8 kosher salt
1 1/2 cups frozen green peas
4 servings instant mashed potatoes, prepared
Preheat oven to 500 °.
Place beef in large skillet over medium-high heat; cook for 5 minutes or until browned, stirring to crumble.
Add carrot, onion, and garlic to pan; cook for 2 minutes.
Stir in tomato paste; cook for 30 seconds.
Combine 1/4 cup beef stock and cornstarch in a small bowl, stirring to mix.
Add cornstarch mixture, remaining 3/4 cup broth, Worcestershire sauce, pepper and salt to pass.
Stir in peas.
Cook 2 minutes or until slightly thickened.
Place beef mixture in a 2 – quart baking dish. Top evenly with potatoes.
Have I mentioned how much I love vegetables? I mean, I really love vegetables. Not only are they good for you, they taste good. I love the texture of broccoli and cauliflower. The crunchiness of carrots, the tanginess of the tomatoes. My mouth is watering just thinking about lunch tomorrow.
This recipe is from the garden grazer; which is the site that gave me the ultimate greek salad, which, hands down, is my favorite salad EVER. I’ve adapted this vegetable soup slightly, basically packed in more vegetables!