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I had tacos on my menu last Thursday, but I was out of ground beef. I had several beef roasts in the freezer from a great sale a few weeks back, so I had some options. I decided against the mess of grinding it into hamburger and instead slow cooked it in a crock with some leftover items I had laying around. It was restuarant delicious when it was done and I ended up eating the leftovers the next day with just a fork :).

Here’s the recipe:

1 Beef Roast, 3 lbs (This was an inexpensive arm roast.) Trim visible fat.
1/2 lime–cut itnto quarters and squirt the juice over the roast, then drop the limes in beside it
1 teaspoon garlic salt, sprinkle over the roast now damp with lime juice
1 teaspoon cumin, sprinkle over the garlic salt
1 onion, sliced or quarterd, sprinkled in and around
5-6 fresh jalapeno peppers (We had these from the garden and I left them whole to protect the meat from the heat of the seeds. Alternately you could used canned jalapenos, or green chilies, or chili powder.)

Cover tightly and bake at 300 for 3-4 hours. Or cook on low in the slow cooker for 8-12 hours. The meat should flake easily with a fork. 

Discard the peppers and lime rinds before serving.  Serve on taco shells with shredded cheese, lettuce and salsa.  Yum!

If I didn’t have the beef roasts, I had several types of chicken cuts I could have used instead.  The beef was easier, because there were no bones to deal with, but the chicken would have been a tasty change of pace too.