Confession: tonight I drove to yoga and then when I couldn’t find a parking spot, I turned around and drove home. Whew! I feel much better to get that off my chest. Before confessing this I felt guilty for a few reasons: 1. I wasted gas/money on my drive over. 2. I probably could have looked harder/drove around longer for a parking space so I could go to the class 3. I didn’t even consider parking a few blocks away (but it’s getting cold out!) 4. And obviously, I felt guilty for not going to yoga. Ingredients Directions
To my defense, I’ve felt kind of icky all day (hellooooo Aunt Flo!) and I already took a spinning class this morning. Also, I was really looking forward to dinner. I just didn’t want to wait! What was so tempting that I couldn’t wait to have? Leftovers. Exciting, huh? Well when it’s leftover crock pot southwestern shredded beef, it is exciting!
I don’t eat beef very often, and I’m pretty sure if it weren’t for Marc I would basically never cook it for myself. Well thank God for Marc because this shredded beef is really tasty! The recipe starts with a chuck roast, slow cooked with onions, garlic, and lots of spices. After it is fork tender, it is shredded and then southwestern-ized with some more spices, tomatoes, green chiles, and cilantro. We ate ours on a bun topped with shredded cheese, but this meat would also be a great filling for tacos or burritos or if you’re nixing the carbs (who are you and why are you here?!) you could have it on top of a salad.
One thing I should point out about this crock pot recipe: there is a little bit of post-crock pot cooking that will take maaaaaybe 20 minutes after you shred the beef. This entails combining the beef with the southwestern flavors and heating it all up so it’s nothing major, but I didn’t want you do like I typically do and be surprised when you read the directions at the last minute.
Serve on toasted buns or rolls and topped with cheese. Enjoy!