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Crock Pot Burrito Meat

5 lbs beef roast (chicken can be substituted ) or 5 lbs pork roast, fat trimmed (chicken can be substituted )
4 -5 boneless skinless chicken breasts or 1 (4 -5 lb) roasting chickens
1 small onion, chopped
12 cup celery, chopped
12 cup water
1 dash salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder (or one envelope taco seasoning)
sour cream (optional)
salsa (optional)
shredded lettuce (optional)
shredded cheese (optional)
chopped tomato (optional)
guacamole (optional)
chopped onion (optional)
chopped cilantro (optional)


Add only 1/2 cup of water and the roast to crockpot. Cover and cook on LOW setting 6-8 hours, until meat is tender and falling apart. Remove roast from crockpot, allow to cool slightly; shred the meat, removing any remaining fat. Remove any liquid from the crockpot and reserve it. Place the meat back in the crockpot and season with salt, pepper, cumin, chili powder, garlic powder and/or taco seasonings of your choice. Mix well to coat meat. Let this cook on LOW setting for about 3-4 hours. If the meat is very lean and dries out, use some of the reserved liquid to moisten it a bit. Serve with warm flour tortillas, salsa, shredded lettuce, shredded cheese, chopped tomato, chopped onion, chopped cilantro, sour cream and/or guacamole.

Source: www.food.com