Yesterday I made the 5 minute Layered Southwest Salad posted earlier this week on the blog for a potluck at my sweetheart's work. I came home with about half the salad. So tonight I stuck this in the crock pot and plan to serve it with the leftover salad. Yum! This is a great recipe for a hot summer night or for one of those days you are not going to have a lot of time to cook in the evening. Just stick it in the crock pot and dinner is almost ready when you come home. So nice to walk into the house and smell dinner almost ready to serve.
1 3-4# beef roast
1 T. oregano
1 T. cumin
1 T. chili powder
2 T. olive oil
2 C. beef or vegetable broth
2 red pepppers, quartered
1/2 onion, sliced
Place all ingredients into the crockpot and cook 7-9 hours on low. Serve in flour tortillas with sour cream and cilantro.
1 3-4# beef roast
1 T. oregano
1 T. cumin
1 T. chili powder
2 T. olive oil
2 C. beef or vegetable broth
2 red pepppers, quartered
1/2 onion, sliced
Place all ingredients into the crockpot and cook 7-9 hours on low. Serve in flour tortillas with sour cream and cilantro.
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