My Recipe of the Day
I put a 3 to 4 lb. chuck roast in the crock pot, sprinkle both sides with garlic powder, Cajun or All-purpose seasoning and add a cup of water around the sides. Cover tightly. Cook on low, all day (6 to 8 hours). It's tender and pulls apart with a fork. With shredded meat, I often serve with mashed potatoes and green beans... or for a "Mexican twist," I put meat in warm tortillas (flour or corn) with a little chopped onion, scoop of black beans, cilantro and salsa! This is just great with a side of spanish rice or melted queso and chips!
YUMMY!
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