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Monday, October 10, 2011

Mealtime Monday

I know you missed it. Here's a few newbies to try this week.

Mexican Roast from Wendy Paul
4-6 lb Pot Roast or Shoulder Roast
1 onion, sliced thin
2 tbsp. cumin
Garlic salt
Salt and pepper to taste

Place your roast in the slow cooker, topping with onion, cumin, garlic salt (approx 1/2 tsp.) and salt and pepper to taste. Cover and cook on slow for 6-8 hours. Remove from the crock pot and shred, then place back into the juices. Serve with lime wedges, sour cream. olives, tortillas, or any of your favorite toppings.

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