If there’s one thing I worry about as I get older, it’s my memory.
I’m just over 30 and already have a horrible memory. Not about everything – I tend to remember completely random (and mostly useless) facts and info, but I forget important information that I need to know.
Or the forgetting-what-I’m-about-to-tell-you, just after the thought popped into my head? How does it disappear so quickly?
I forget where I put things. I need things in writing – not on the computer – and am completely devoted to paper lists and calendars because I love being able to physically cross things off.
One thing I tend to forget – every. single. year. – is just how good slow cooking is.
As soon as fall hits, I want cozy meals. Rich, warm, hearty dishes. Basically anything you can ladle over mashed potatoes or cheesy grits is a good idea.
And while I love my crock pot, I really really REALLY love throwing something in the oven on a Saturday or Sunday afternoon and letting it bubble all day, filling the house with mouth-watering scents, just waiting to be pulled out and served for dinner.
I love a good, classic pot roast, but Nick and I are also HUGE fans of Mexican flavors. Taking the normal braised pot roast and giving it a new twist is a great way to add some new punch to your weekly meal plan! Plus, dishes like this get better as they sit AND they make for incredible leftovers for dinner or lunches.
And really, nothing beats a hot, comforting lunch or dinner on a cold winter day.
Want even more punch in your beef? Add a couple pinches of cayenne or a few shakes of your favorite hot sauce.
Slow Cooked Pulled Mexican Beef
As much as we love a good ole' broth and wine braised pot roast, I think we may have loved this version even more. Adding in some Mexican spices and different cooking liquid opens up the possibilities for lots of different toppings and garnishes - plus, this beef makes excellent tacos or enchiladas, too! Make this roast one day and you'll have the main part of a second meal ready to go for the next night.
- 1 (3-4 pound) roast - chuck, round, or sirloin
- salt and pepper
- 2.5 Tbsp olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup crushed tomatoes or your favorite salsa
- 1 cup beef broth
- 1 bottle of your favorite beer
- brown rice, for serving
- cilantro, green onions, radishes, for serving
- Preheat oven to 350 degrees.
Season all sides of the roast with a good amount of salt and pepper.
In a large Dutch oven or other heavy pot that has a tight cover; heat the olive oil over moderately high heat. Brown the meat on all sides, letting it sit long enough to get a nice crust on the outside.
- Add in the onions and garlic and cook with the beef 3-4 minutes until fragrant.
Pour in the tomatoes/salsa, broth, and beer.
Cover the pot and place it in the oven.
Braise for about 3 hours, basting every hour with the pan juices, until the beef is fork tender.
Pull (or slice) the pot roast while still warm. Serve over rice and top with cilantro, green onions, sliced radishes, and the cooking liquid.