Easy crock pot meal for fall - WDRB 41 Louisville News

Easy crock pot meal for fall


Fall is the perfect time to get out the crock pot and let it do the work in getting dinner ready. The Kentucky Beef Council's Whitney Carmen demonstrates how to plan ahead for Southwest Beef Wraps.  If you put it in the crock pot as you leave for work, dinner is ready when you get home!

Southwest Beef Wraps

Total recipe time on high setting: 6 hours Makes 8 servings


1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 pounds)

1 medium onion, cut into quarters

3 cloves garlic, peeled

3/4 cup water

1 teaspoon salt

1/2 teaspoon pepper

2 jars (16 ounces each) prepared chunky salsa with cilantro

8 flour tortillas (10-inch diameter), warmed

Fresh cilantro (optional)

Tomato-Corn Relish:

1 cup frozen corn, defrosted

1 cup chopped fresh tomato

2 tablespoons chopped fresh cilantro


Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours, or on LOW 9 to 9-1/2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)

Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.

Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.

Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.

Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.

For Delicious and Nutritious Beef Dishes go to www.kybeef.com  or www.BeefItsWhatsForDinner.com

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