Baja Style Pot Roast for Tacos

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Meet Noreen!

Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

Ingredients

3 to 4 pound rump or bottom round roast

3 carrots, cut in chunks

4 ribs of celery, cut in chunks

2 large onions, sliced and quartered

6 cloves of whole garlic

2 large green bell peppers, cut in chunks

4 small cans Rotel tomatoes & Chilies

1 cup beef stock or broth

1 tablespoon dried cilantro

1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon cracked black pepper

Step by Step Instructions

Place all of the ingredients into the vessel of your slow cooker and nestle the roast down among the other ingredients.

Place the lid on the slow cooker and set on high for 6 to 8 hours.

When cooking time is complete, shred the meat with two forks.

Serve as a taco filling along with all your favorite taco accompaniments.

This would also be an excellent filling for burritos and even used in a ragout and served over pasta for a quick leftover dish.

Enjoy!