Last week I solicited crockpot ideas from a variety of sources and am happy to report that the suggestions received were delicious. And? Easy. And? Three are totally worth repeating. Over and over. I’m going to share those with you this week. So you can repeat them. Over and over.
First up is the easiest of the easy. So easy that I didn’t think to take a picture of the two ingredients for you. You’ll just have to picture these sitting side-by-side on my stovetop:
Roast (shoulder or arm, whatever you prefer)
1 can of Hatch green chile enchilada sauce
Can you see them there? They look kinda lonely, don’t they? They’re not. They love each other. I had no idea before last week, but it’s true.
Not being sure how this would turn out and not wanting to have a lot of leftovers we wouldn’t touch, I got the smallest roast I could find, still around 1.8 pounds or so, which is perfect for my little 3-quart-sized crockpot. (Also perfect for the 2.5 eaters here, with enough leftovers for The Husband to make a couple of burritos later in the week. He loves burritos. I love him. It works for us.) It I were using a larger roast or the larger crockpot, more enchilada sauce would be needed–enough to cover the roast.
As for the instructions, are you ready? Get a pen. Here goes:
Put the roast in the crockpot. Pour the green chile sauce over the roast. Turn the crockpot to low. Walk away. Come back 8 hours later to a very slightly spicy pot of beef just waiting to fall apart as you remove it from the crockpot.
I hope you got that because I didn’t put it in a pdf printable document this time. I guess that as I’m approaching the 34th birthday I’m just getting lazy.
After letting the roast pretty much shred itself on the short trip from the crockpot to the serving plate, we gathered corn tortillas, spicy pinto beans, and cheese and enjoyed the best shredded beef soft tacos ever served here. (Nevermind those are the first OSK shredded beef soft tacos. Still the best.)
The wise woman who shared this recipe with me says that at their house they like to get all crazy and dip a corn tortilla in the chile sauce, layer some beef and cheese on top of it, dip another tortilla in the sauce and stack it on top of the beef and cheese for some layered enchiladas. I like this lady. A lot.
The hardest part of this recipe for me was not adding anything to it. All day I battled the urge to sprinkle in pepper. Or salt. Or cumin. Or diced onion. Or jalapeno. Something. I walked many a circle by the crockpot, eyeing it suspiciously. Then I would look out the kitchen window at the icy landscape and get all distracted. It was a long week of pretty much that: stare at the crockpot, stare out the window. But at least the days ended in yum.
So that’s Part One: Green Chile Shredded Beef.
(As for the PP, it looks like the point total depends on the type of roast, varying for a 3oz serving between 3-7 points. I counted the arm roast I used at 6PP per 3oz. I’m good with that.)
So glad you liked it! And if makes you feel better, I do sometimes add diced onion or more chopped green chiles. And often cumin, maybe even a sprinkle fresh chopped cilantro. Depends on what I have on hand.
Sounds fabulous! I love that you & your friends share simple recipes!! In fact…I have a roast awaiting the crockpot. I should attempt this.
Q: I need enough green sauce to cover the roast…to where you can’t see it or where you can only see the top? (I always worry I’ll miss that one lil detail & mess it all up!)
I covered it all the way up and it simmered under the sauce all day. It was fantastic!
I followed Katie’s link and have read her extended version of the recipe and it looks amazing, too! It’s here: http://katiesfamilyrecipes.blogspot.com/2010/09/flat-enchiladas.html. A few more ingredients are involved but I’m compelled to try it that way next time to compare. Yum, yum, yum!
Thanks Shelby!!