I'm not that clever in the kitchen.
I love tablescaping
more than cooking.
You know, if you set the table in an enticing manner,
company might not notice you overcooked the roast
or you have lumps in your smashed potatoes.
Once everyone oohed and aahed over my table setting,
complete with nut-filled tiny wicker baskets edged with lace
sitting by each place setting,
My creativity came in handy because while they were nibbling,
I was dividing the uncooked meatloaf into my muffin pans and
trying to get them cooked in less than 15 minutes.
I shoulda' actually put the meatloaf in the oven,
I set the table.
So, when I do find a good recipe
that I can make and my family will enjoy,
I like to pass it on.
Put 1 cup dry pinto beans in the bottom of a Crock-pot.
Put enough water to generously cover the beans
(If you soak the beans ahead of time, you won't need to cover with water.)
Place boneless roast on top of beans.
Add 1 tsp garlic salt,
1 tsp cumin,
1 tsp oregano
1 tsp pepper
one can green chilies
one can Rotel tomatoes
one can of beef broth or water
Pour this mixture over the roast.
Cook 20-24 hours on low in Crock-pot.
After about 18 hours, stir so the meat will fall apart.
Add water if necessary as cooking.
Serve in flour tortillas with grated cheese and sour cream.
I like to double all the ingredients,
to make my roast extra spicy.
I also use 5-6 pounds of roast,
because I cook for a large crowd
and like this for leftovers.
This meal can easily be started one evening
when you are cleaning up after dinner.
Then you have almost 24 hours free of worrying,
"what's for dinner?"
We also have started it on Saturday afternoon
to have ready when we come home from Sunday fellowship.
My thoughtful hubby threw this recipe together one evening
when we knew the next day was going to be really busy.
Are you wondering about his special ingredient?
I discovered this in the roast while serving,
but you really don't have to include it.
I'm pretty sure your roast will turn out just fine without it.
But that's not the secret ingredient.
Better is a dinner of herbs
where love is,
Than a fatted calf with hatred.
But, beef with love?
It's what's for dinner.