With Spring less than 30 days away, we are experiencing another snow storm. So, I've been taking advantage of the constant state of winter to experiment with a few more hearty cold weather dinners. When I saw beef roasts on sale this week, I was excited. But they were super tough cuts, so I knew I would have to use my crock pot on it, to make it tender. There's nothing like cooking low and slow in the crock pot, to make a tough cut of meat melt in your mouth like buttah. So, I put my roast in the crock pot bright and early and let it cook for 8-9 hrs on low. When it came time to shred it up for sandwiches, it just fell apart.
I had planned on making regular ol' BBQ Beef, but somehow as I was getting herbs and spices out, it turned into more of a Tex Mex BBQ Beef. Since I went in that direction, I decided to add in some Black Fly Margarita as my liquid. The alcohol cooked off and left an amazing flavor. If you aren't a fan of alcohol, I suggest maybe adding in some limeade, or regular lime juice and beef broth. This had a wonderful Tex Mex flavor and could easily be turned into soft tacos, rather than served on buns. The kiddos loved it and hubby inhaled a good few sandwiches when he came home from work. This is an awesome cold weather dinner, but could also be an amazing addition to a summer BBQ.
Slow Cooker Tex Mex BBQ Beef
2-3 lb beef roast (a tough cut like center cut, or chuck is best)
2 Tbs taco seasoning (low sodium if using packaged)
1 tsp cumin
1/2 tsp salt
fresh ground pepper
1C Black Fly Margarita (or similar adult beverage)
1 C BBQ sauce, divided
Colby cheese, grated
Place roast in a 4 qt crock pot. Season with taco seasoning, cumin, salt and pepper. Slather with 1/2 C BBQ sauce and pour the margarita around the roast. Cover and cook on low for 8-9 hrs, until beef is falling apart. Serve on rolls, or flour tortillas with your favourite toppings.