Mexican style roast is a Very easy meal and a twist on the traditional Sunday roast. This recipes is from one of our Fabulous followers, Tammy.
Ann Kelly made this to get pictures and It will be a regular dish. It SMELLED SO GOOD cooking, and tasted even better. This would be GREAT for a crowd. SO SO GOOD.
If you are making this for a large crowd you will want more veggies than this. I knew the veggies would not be great warmed up so I did not put that many in. (Ann Kelly)
- Prep Time : 15 minutes
- Cook Time : 8h 00 min
- Put a roast in the slow cooker and cover with my homemade, cooked salsa. Ann Kelly used here own canned salsa from last summer. Add a little water and some salt. Cook on high for 4 hours then add carrots and potatoes (salt and pepper them) and continue to cook another 2-4 hrs on low.
- Serve in or with corn tortillas and yes...refried beans, sliced avocado, lime soaked onions or whatever. I usually put shredded roast in the corn tortilla and squeeze fresh lime over it.
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