Sunday Pot Roast/Mexican Meat Mix

Pot Roast
1. Sear the roast on all sides in a skillet before placing in the crock pot to seal in the juices and to create some very tasty crispy ends.
2. Place in a crock pot on low for as long as possible(6 - 10 hours). The slower you cook it, the more tender it will be.
3. Do not salt or add water at first. Later if it is still dry in the pot (not likely) you can add about a 1/2 -1 inch of water to the crock pot. More likely you may have to drain some of the juices out of the pot so that the meat is not boiling (that will make it tough). You don't want more than 1 inch of liquid in the pot. Salt in the beginning will also make the meat tough. Sometimes I'll throw a packet of Lipton onion soup over the top for flavoring (however, better to wait to add this till later); but often as not, it tastes great with nothing else on it.
4. If desired, add chopped onions, potatoes, and vegetables, and maybe a little salt, for the last hour or two of cooking, depending on how soft you like them.
5. Cook as large a roast as your crock pot will handle and here's a wonderful recipe to do with the leftovers (from Make-A-Mix Cookbook).

Mexican Meat Mix
5 lbs beef roast or combination of beef and pork roasts (cooked low temp and slow)
3 Tbsp butter
3 onions
1 (4oz) can chopped green chilies
2 (7oz) cans green chili salsa (I've used regular salsa and it's still great!)
1/4 tsp garlic powder
4 Tbsp flour
4 tsp salt
1 tsp ground cumin
Juices from beef roasts

Drain cooked meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside.

Melt butter in a large skillet. Add onions and green chilies. Saute 1 minute. Add salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool.

Put about 3 cups mix each into 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.

This mix is perfect to use in just about anything Mexican: burritos, enchiladas, tacos, tostados, taco salad, etc. The flavor is fantastic, and I've even used tough meat before (that I cooked too fast on too high a temp) and it still was great. Wonderful on those nights you don't want to cook; just reheat and add some tortillas and toppings.