Mexi-Roast

Mexi-Roast

1 Roast
Taco Seasoning
Enchilada Sauce
*Warmed Corn Tortillas (or flour, but I really prefer corn with this)
*Toppings of your choice (Salsa, sour cream, beans, etc)

Put roast in Crock-pot and sprinkle (amount depends on how spicy you like it, I’m pretty generous) with taco seasoning. Pour enchilada sauce over roast and cook until tender and easily shredded, about 6 to 7 hours on High. ( Add an extra hour if frozen) Remove roast and shred. Serve with warm tortillas and toppings.

*I serve this on a nice platter and let people make their own versions of “taco” at the table. This is a fine shredded beef filling for any Mexican dish, but this is my family’s favorite way to eat this.