Consider a roast when August weather has you roasting.
Sound odd? Trust us, it’s not.
Prepping a large bone-in roast before the weekend gives you plenty of options for easy meals, without a great deal of prep time in the kitchen. Using the crockpot means you can start it and forget about it for hours, and you’re pretty much guaranteed the meat will be moist and flavorful. By changing up the ingredient additions and flavor profiles, no one will suspect you’re feeding them leftovers.
No matter how you look at it, that’s a win-win.
■ 1 cup shredded beef pot roast
■ 1/2 cup barbecue sauce
■ 1 tablespoon chili powder
■ 1/2 teaspoon cumin
■ 1 cup corn kernels
■ 1 cup black beans
■ 2 cups shredded cheddar cheese
■ Store bought tortilla chips
■ Cilantro, diced green onions and sour cream to garnish
Preheat oven to 400 degrees.
Combine beef with barbecue sauce, chili powder and cumin.
In sheet pan or large cast iron skillet, layer tortilla chips with half the beef, corn, beans and shredded cheese. Repeat layers.
Bake for 5 minutes, until cheese is melted and the beef mixture is hot.
Top with sour cream, cilantro and green onions. Serve immediately.