I wanted to make tacos for today's game and I usually make them with ground beef seasoned with spices. Nothing special. I went to the market and discovered a packaged sauce mix called Campbells Slow-Cooker Sauces; Mexican Red Chili Taco. "Just add beef" it says. As I already used a pre-made spice mix for my tacos, and I love my slow cooker, I thought... "What the Hell?" and gave it a try. I have now made it twice. I did make a couple of alterations but essentially it was just as made by the directions. Here's how it went...
|The recipe on the package says to use a 2-3 pound boneless chuck roast. My first time making this I felt that it was wayyy to juicy and could braise more meat so there'd be leftovers for enchiladas later in the week. So I used a 4 pound roast.|
|It also did not say to brown the meat but I always brown meat before it goes into the slow cooker to develop that nice carmelization. Brown on all sides.|
|After the meat was browned I added just a little chopped onion and deglazed the pan with some red-wine vinegar and a little water. I boiled that down to a syrup and added it to the slow cooker.|
|I popped the roast into the slow cooker, squeezed the sauce onto the top of the meat and covered. I cooked the roast on low for 8 hours.|
|After 8 hours, it has shrunk considerably and produced a lot of juices. At this point you can take the meat out and de-grease the juices while you shred the beef.|
|Add the shredded meat back to the de-greased juices, add salt to taste and 1 teaspoon of red wine vinegar (as they say at America's Test Kitchen) to brighten the sauce up and keep warm until time to eat.|
|Add your favorite toppings and enjoy!|
I will say that it was very tasty and so easy too. They have other flavors I am going to try like "Korean BBQ" and "Tavern-Style Pot Roast". The pot roast cannot be any more peculiar than that old stand-by of onion soup mix and condensed cream of mushroom soup. I'm going to try them all.