rhymes with smile: Crockpot Burrito Roast

2.26.2012

Crockpot Burrito Roast

Easy Burritos - from Southern Living, February 2004

1 large onion, sliced into rings
1 (3-4 lb) sirloin beef roast
1/2 c. water
2 (1.25 oz) envelopes taco seasoning mix, divided (or 4 Tbsp. homemade fajita seasoning mix, divided)
flour tortillas

Place onion in a crock pot; add roast and 1/2 cup water. Sprinkle 1 package (or 2 Tbsp) seasoning mix over top of roast.
Cover and cook on high 5 hours (this is what the original recipe says. What I did instead is cook it on high for 3 hours, and then cook it on low for another 11 hours - which was overnight + church). Remove roast, and shred with 2 forks. Return to slow cooker, and stir in remaining taco seasoning mix. Cover and cook on high 30 more minutes or until boiling.

To serve, spoon seasoned roast evenly down center of flour tortillas. Top with tomatoes, onions, lettuce, salsa, sour cream, and/or cheese.

This has been a special weekend for our family - the baptism of our sweet daughter. We celebrated today with our loving family and friends - both at church, and at a luncheon afterwards where we had burritos. You might be thinking "Hm. Burritos for Sunday Lunch? Never." Well, I happen to know that tex-mex is always a favorite for our families/friends, and that it was the one kind of food I could prepare 100% ahead, so I wouldn't be rushing about the kitchen while I should be enjoying fellowship instead.

I diced all my veggies on Friday (tomatoes, peppers, onions, and lettuce), bought shredded cheese so I wouldn't have to bother with that, and cooked giant batches of seasoned rice and black beans. On Saturday, I prepared the roast. Sunday morning, I put the rice and beans in the oven to warm during church, and the roast stayed hot in the crock-pot. Besides pulling out the sour cream, cheese, and guacamole from the fridge, it was all done. Amazing.

And now, some pictures.