Mexican Roast Chowder

For those of you who tried (or are going to try) the Mexican Roast recipe, this is a great way to "repurpose" the roast once you get sick of it.  If you're feeding a small family, this might happen.  Roast goes a long way. This is an easy way to change it up a bit after a couple of nights.

Combine the leftover roast (chopped or shredded w/fat discarded of course), peppers/rotel/onions and broth/juices from the roast with a can of Mexicorn and some heavy cream.  Heat thoroughly and serve.  You may need to add some broth (any kind will do) or water to thin out to your desired consistency.  This recipe is soooo not a recipe because it's completely dependent upon how much meat you have left and what your personal tastes are.  Just play with it until it tastes right.

Shout out to my college roomie, Courtney, for creating this masterpiece!

Family Favorite: Mexican Roast

My mother taught me this recipe.  I'm not sure if it's her own or some version she came up with when inspired by a recipe.  We love it and I hope you will too!  

Mexican Roast

3 bell peppers (any assortment of colors, I like to use at least 2 different varieties)

1 large onion

2 cans Rotel tomatoes

1 2 lb (approx) beef roast

Chop bell peppers and onion into large chunks.  Place in crock pot.  Seer the roast over high heat, ensuring that you get all sides (even the funky little edge pieces).  Place on top of the onion and peppers.  Pour the cans of Rotel (undrained) over the roast.  Cook on low for 6-8 hours.

We serve ours in tortillas with lettuce, tomato, salsa, guacamole, sour cream, beans... THE WORKS!

If you try this recipe, let me know how it goes!