A few weeks ago, I signed up for a service called E-Mealz. Every week, I download menus based on sale items at Publix (such a yuumy store!). Some of the dishes are a little, um, well, let's just say they're not all designed for people who are looking for fresh real ingredients (case in point, a wrap filled with pepperoni and jarred pesto; economical, yes. Real, not so much.) But they make an effort to include fresh fruits and veggies and most of the dishes are easy to make and really good. This is one of the best, easiest and most fun ones! I only wish I'd bought more.
Spicy Pork Roast for Two Dinners
1 lb. chuck roast (on sale!)
14.5 oz can diced tomatoes with chiles
14.5 oz can black beans (pinto or other beans can be substituted), drained
1 tsp. ancho chili powder
1 small onion, thinly sliced
1 packet beef stew seasoning (cheating, I know but it was cheaper than buying all the spices I needed. Feel free to revoke my real foodie status)
As with most pot roast recipes, this one is made in a slow cooker. Cut the roast in half, combine all the other ingredients and add it all to the pot. I sort of sandwiched the meat, putting half the bean/tomato mixture on the bottom, then the meat, them more beans/tomatoes on top. It will seem like there should be more liquid; there shouldn't. Just make sure the meat is covered, put on the lid and and let it sit for 4-6 hours. This is why I love slow cooker recipes! Seriously, in 4-6 hours, you will have wonderful fall apart tender beef. Reserve one half of the roast (take a little liquid but leave most of the beans and stuff) for the beef and rice bake later. Let the other half cool and then slice/ shred and add it back to the bean mixture. Use in flour tortillas with cheese (and your other favorite burrito accoutrements) and enjoy! I'll post the recipe/ pics for the beef and rice bake when I make it later this week! (I promise)
Here's what the beef and bean mixture looks like, pre-burrito.
