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 |  veggies over meat |  taco mix over veggies |  ready to turn on |  after cooking |
Just 2 ingredients to make a yummy gravy ~ which makes this TEX-MEX pot roast fantastic over white rice or mashed potatoes (to soak up all that gravy). I put in carrots, onions, celery, bell pepper, and minced jalapeno peppers. I also added sliced mushrooms (because we love them), but they aren't very "Tex-Mex", so you can leave them out if you want.
If you work outside the home, you can put everything into your crockpot bowl the night before. Refrigerate and then just put the bowl onto the crockpot and turn it on in the morning. It goes for about 8-10 hours on low ~ so you'll have a meal in a pot ready when you get home. (You can buy some refrigerated mashed potatoes and heat those up in the microwave to put this over.)
I like either a green salad ~ or a citrus fruit salad as a side dish.
Crockpot TEX-MEX PORK POT ROAST
1 pork butt roast or large pork tenderloin (about 2 to 2-1/2 lbs. ~ you can double the recipe if you want)
1 package taco or fajita mix …………………….… 1 can or bottle of beer (preferably not lite)
(the alcohol content of the beer will burn off during cooking, leaving just the flavor, so it's perfectly fine to serve this to children)
My roast was a little bit less than 2 pounds, so I used:
3 carrots, peeled & sliced...…………………….…….3 celery stalks, sliced
1/2 white or yellow onion, chopped...…………..1/2 bell pepper, cubed
1/2 jalapeno pepper, seeded & finely minced
2-3 TB fresh cilantro, chopped (I put most of into the crockpot, but save some to garnish later)
1 8-oz. box mushrooms, sliced (OPTIONAL)
***
Spray the inside of the crockpot bowl with non-stick spray and put the roast inside (fat side up). Scatter all the veggies around the roast. Then sprinkle the taco/fajita mix on top of the roast & veggies. Pour the beer over everything. Lastly, scatter most of the fresh chopped cilantro on top.
Cook on low for about 8-10 hours. I went in about 1/2 hour before I was going to serve it, and cut up the roast into bite-sized pieces ~ then stirred them up into the vegetables and gravy (so that each piece would get soaked through with the gravy). But, you could wait and just slice the pot roast when you serve it, if you want.
If you work outside the home, you can put everything into your crockpot bowl the night before. Refrigerate and then just put the bowl onto the crockpot and turn it on in the morning. It goes for about 8-10 hours on low ~ so you'll have a meal in a pot ready when you get home. (You can buy some refrigerated mashed potatoes and heat those up in the microwave to put this over.)
I like either a green salad ~ or a citrus fruit salad as a side dish.
Crockpot TEX-MEX PORK POT ROAST
1 pork butt roast or large pork tenderloin (about 2 to 2-1/2 lbs. ~ you can double the recipe if you want)
1 package taco or fajita mix …………………….… 1 can or bottle of beer (preferably not lite)
(the alcohol content of the beer will burn off during cooking, leaving just the flavor, so it's perfectly fine to serve this to children)
My roast was a little bit less than 2 pounds, so I used:
3 carrots, peeled & sliced...…………………….…….3 celery stalks, sliced
1/2 white or yellow onion, chopped...…………..1/2 bell pepper, cubed
1/2 jalapeno pepper, seeded & finely minced
2-3 TB fresh cilantro, chopped (I put most of into the crockpot, but save some to garnish later)
1 8-oz. box mushrooms, sliced (OPTIONAL)
***
Spray the inside of the crockpot bowl with non-stick spray and put the roast inside (fat side up). Scatter all the veggies around the roast. Then sprinkle the taco/fajita mix on top of the roast & veggies. Pour the beer over everything. Lastly, scatter most of the fresh chopped cilantro on top.
Cook on low for about 8-10 hours. I went in about 1/2 hour before I was going to serve it, and cut up the roast into bite-sized pieces ~ then stirred them up into the vegetables and gravy (so that each piece would get soaked through with the gravy). But, you could wait and just slice the pot roast when you serve it, if you want.
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