Pot Roast and Potatoes = Burritos-to-Go

Pot Roast and Potatoes
Recipe courtesy of Jo Davison
Serves 8 - 10
2 medium yellow onions, quartered
2 carrots, chopped, large cut
2 celery stalks, large cut
15 small red potatoes, cleaned
1 large Roast
Olive Oil
Salt and Pepper
6 cloves garlic, smashed, once
1 box of beef stock
In a large slow-cooker add the onions, carrots, celery and potatoes. Season lightly with salt.  In a large skillet, add the olive oil and heat on high.  Season roast with salt and pepper.  When pan reaches temperature place roast in and sear each side for 45 seconds or so.  Do not cook, only sear so the roast will retain the juices while cooking.  Place in slow-cooker and cook on low for about 8 hours.
Recipe by Jo Davison
Serves: Depends on what's left…
Leftover Roast
Leftover Potatoes
Salsa or Chili
Canned Beans
Shredded Cheddar Cheese
Wax Paper
Shred the roast and determine how many burritos you will be able to make with the leftovers. .  Gather all of the potatoes and smash them up, add salt and pepper to taste if they need seasoning. Rinse the canned beans. You are now ready to assemble your burritos.  While you will want your burritos to have a good amount of meat in them, you are also adding a lot of other ingredients so do not overstuff, you want to be able to encase all of the ingredients without tearing the tortilla. Take a tortilla, add the roast, potatoes, some beans, salsa or chili and cheese.  Gather two ends of the tortilla, fold in, tuck top of the tortilla over, and roll to close.  Wrap the burrito in a piece of wax paper first and then again in foil.  Continue until all of your ingredients have been used.  Place in the freezer.
When you want a burrito-to-go, remove the foil and place the burrito (still wrapped in the wax paper) in the microwave for 3 to 4 minutes.  Enjoy.

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