As many of you know, the Sunflower Supper Club is more than a blog — it is also a catering and meal delivery service. Julie and I cook a lot of entrees in a month, and then they are frozen and delivered to our clients in individual portions. We also prepare casseroles and other “meal helpers” that can be frozen to give you a head start on dinner, which can be as simple as browning ground beef with onion and seasoning it with salt and pepper for a quick throw-together dish, such as our Cheeseburger Macaroni. I love the convenience of frozen meals and starters in my freezer for busy days when I can’t spend a lot of time in the kitchen.
Today I’m sharing a recipe that is a staple in our home. ridiculously easy to prepare and so yummy. I like to buy the biggest roast I can find. If I’m cooking a roast, why not have some leftover for another meal? Take the leftovers and freeze them in 1-pound portions in freezer bags. On a busy night you’ll be ready to whip up tacos or burritos for a family-friendly dinner in a flash. Tomorrow I will share another recipe that I like to use this leftover beef for.
If you want to spice things up a bit, add a couple of canned Chipotle Chiles in Adobo Sauce to the slow cooker with the rest of the ingredients.
- 3 ½ - 4 pound chuck roast
- 1 (14 ½ ounce) can Beef Broth
- 1 (10 ounce) can Rotel
- 1 lime, juiced (3 tablespoons)
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, minced (1 teaspoon)
- 2 tablespoons (heaping) Chili Powder
- 2 teaspoons cumin
- ½ teaspoons salt
- ½ teaspoon ground red pepper or chipotle chile powder
- 2-3 chipotle chiles, minced (optional)
- For Serving:
- Flour or Corn Tortillas, warmed
- Shredded cheese
- Sour Cream
- Whatever your heart desires!
- Trim excess fat from the chuck roast and cut into 4-5 large pieces.
- Place all of the ingredients except the chuck roast in a slow cooker and stir to combine.
- Add the chuck roast to the slow cooker, roast should be almost covered with the liquid, add a little more beef broth if necessary.
- Cover the slow cooker and cook on low for 8-10 hours.
- Check the roast for doneness; it should fall apart when pulled with 2 forks.
- When the roast is done cooking, remove from the slow cooker and let cool a few minutes.
- When roast is cool enough to handle, shred the meat with 2 forks removing any fat.
- Return the meat to the cooking liquid until ready to serve.
- This is a terrific dish to make the day ahead. If making ahead, cool broth in liquid and place in fridge.
- When ready to serve, remove the fat that has hardened on top and heat.
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