Mock Tender Roast or shoulder roast cut of beef
Brown Gravy powdered mix packet
garlic salt
pepper
squeeze of lime (opt.)
Toppings suggestions:
Shredded Lettuce
Grated Cheese
Avocado
Sour Cream
Pico de Gallo (onion, tomato, cilantro)
Put 1/2" or so of water in the bottom of your crock-pot, mix in 1 packet of brown gravy mix. Place your meat in, and season it with garlic salt, pepper, and lime juice. Cover and cook on low for 6-7 hours. When meat is cooked, shred it finely with a fork.
Use warm flour or corn tortillas to make soft tacos, quesadillas (we make these for the kids so it's less mess, while we eat soft tacos), or burritos, adding your favorite toppings.
4 comments:
I was going to make this for dinner tonight but at the grocery store all the brown gravy mixes were made with soy protein. So sad. Perhaps I can think of a brown gravy substitute.
I would use 1-2 c. beef broth mixed with 1 T of flour in place of the water, or water w/ beef flavoring (boullion), salt, pepper, garlic, and onion salt/powder/dried peices, and lime. That should be pretty close. The packet's a substitute for making real gravy--yours will probably turn out better than the recipe! Even if you forgo beef seasoning it would probably taste about the same.
We had this for dinner tonight and the roast was really yummy. I think I am just going to eat the leftovers with the gravy from the roast. I did it exactly like you said above and it turned out great. Thanks
This recipe works great just as a pot roast as well. I cooked it for only 5 hours and served with mashed potatoes and carrots and the gravy from the crock pot and everyone loved it.
Post a Comment