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 teaspoon ground cumin
■ 1 chipotle pepper in adobe sauce, finely mined
■ 4 corn tortillas
■ 1 tablespoon vegetable oil
■ 1 cup shredded Pepper Jack or Colby Jack cheese
■ 4 eggs
■ salsa to taste
■ chopped green onions optional
Toss the shredded pot roast with cumin and chipotle. Heat in microwave on medium power in 1 minute intervals until warmed.
Fry the corn tortillas one at a time in the oil on medium-high heat for 30-60 seconds per side, until lightly browned and crispy. Drain on paper towels.
Fry the eggs to desired doneness. Top the corn tortilla with the beef mixture, followed by shredded cheese and the fried egg. Garnish with salsa, sour cream and green onions.