I love this recipe! It comes from one of my favorite sites, Our Best Bites. I also love it because it is a Mexican dish which my family loves plus it’s made in a crock pot. I love a good crock pot meal! The flavor of this meat is fabulous! It includes two spices that I love together, chili powder and cumin. We had it as a taco but it would be terrific on a tostada, quesadilla, burrito, enchilada, or whatever you can think of. It really has a great flavor. I used a can of regular rotel and it wasn’t too spicy for my family and my family doesn’t tolerate much spice. It just had a nice little bite to it. Kate at Our Best Bites is the one who shared it. It was a recipe that she adapted from McCormick. All day long while this was cooking my family kept saying how wonderful dinner smelled. I also served it on some new fabulous tortillas I found at the store. They were from La Tortilla Factory. They are called Hand Made Style Corn Tortillas, a unique blend of corn and wheat. They were really yummy. They were like a cross between a flour tortilla and a corn one. It was more of the texture of a flour tortilla but with the flavor of the corn tortilla. Loved them. For those of you in Utah, I’ve seen these tortillas and Macey’s and Harmons, so I would guess any Associated Foods stores would have them. I also included a picture or the meat in a regular flour tortilla, that’s how my hubby ate it. Thanks for this recipe Kate!
1 onion, chopped
2 1/2 lb. or so beef roast, trimmed of fat but left whole (I used a rump roast)
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green. I only used 1 green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa or pico-de-gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc. (I just did pico and guac)
Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. (I had some leftover) Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.(I just spooned mine over the roast) Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. Then serve with desired toppings!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states. Or make ahead and freeze the cooked meat.