A Twist on an Old Favorite

So I was chatting on the phone with my friend Barb this morning and we start talking about what we're doing for dinner and then she says: "I'm making a taco roast."

"A what?!"

"A taco roast, you've never heard of it?!"

"NO!! TELL ME!! TELL ME NOW FOR THE LOVE OF ALL THAT IS HOLY!!!"

So she tells me, and then I make it and OH-EM-GEE... it is deeeeleeecious! You have to try it. If you love pot roast and if you also love tacos... then do this! Seriously:

Put a 2-5 lb beef chuck roast (or pork if that is your preference, but I did the beef. PS- I used a 2 lb roast and it made A TON) into your crock pot and cover it with water. You want to have about 1/2-1 inch of water standing on top of the roast. Then toss in one packet of your favorite taco seasoning. Simmer the roast in the crock pot on high for about 4-5 hours. Remove the roast and using the two fork method, shred the beef.

Now comes the good part. Heat a large skillet on the stove to a medium-high heat. Laddle in about 1/2 cup of the left over taco-y juice that is now in your crock pot and then toss in a big tablespoon of cornstarch. Begin whisking this together to incorporate the cornstarch. As it begins to thicken, forming a sort of roux, start adding in more of the taco juice a little bit at a time. Then start re-adding the shredded beef. Bring this deliciousness up to a boil and start letting the liquids reduce. Add more of the juice and continue letting it all simmer. I ended up using just about all of the left over juices from the crock pot and then just kept letting it all cook down and reduce. It makes the meat OH SO TENDER and juicy and taco-y.

When your taco meat is done to your liking serve in taco shells or with warm tortillas and all of your favorite taco fixings. It's amazing. It's SERIOUSLY GOOD! Your husband will fall on his knees and worship you! Or at least grunt out how good it is between bites of taco-y yumminess. Enjoy. And you're welcome ahead of time.