This week was my mother-in-law's birthday and we were able to celebrate with her over the weekend. Leave it to my amazing husband to come up with a great idea! We've done breakfast burrito bars in the past, but doing them with all clean ingredients was a new concept for us. Everyone agreed - we nailed it!
Grass fed beef chuck roast, onion, poblano peppers, tomatoes, cilantro, mushrooms, beef bone broth and this new found Mesa de Vida Smoky Latin recipe starter sauce in the crockpot overnight left very little to do in the morning.
Waking up to the smell of the cooked pot roast was intoxicating! Before we left the house, Brian roasted some organic potatoes and shredded the meat and veggies. All things needed to make for an amazing breakfast.
Once we got there, we scrambled the eggs and all that was left was to do was set up all the toppings and the breakfast taco bar was ready! Siete cassava flour tortillas and chips, green onions, avocados, tomatoes, cheese, sour cream, and cilantro - all the toppings you could want!
We also found these new Casa Verde salsas that paired nicely - the jalapeño salsa cremosa was our favorite.
It was fun to watch everyone create their own "perfect taco" and some even made nachos. This meal is a keeper for sure! It would also make for a great dinner option - just skip the eggs. This is a pic of my husband's creation - doesn't it look delish?!
Ingredients
6 lbs beef chuck roast
1 yellow onion, chunked
1 tomato, flame roasted and then quartered
4 poblano peppers, cut into strips
6 cloves of garlic, smashed but left whole
1 lb white button mushrooms, quartered
a handful of cilantro leaves
1 green onion, folded in half
1 jar Mesa de Vida Smoky Latin recipe starter sauce (or enchilada sauce of your choice)
1 32 oz carton beef bone broth or stock
salt and pepper
scrambled eggs, tortillas and toppings as desired
Directions
Mix starter sauce and bone broth together and set aside.
Liberally salt and pepper the chuck roast.
Layer all ingredients in a crockpot, starting with the onions on the bottom, followed by the beef and then everything else. Try to strategically place the veggies to allow for the liquid to get down in the cracks and crevices.
Pour liquid over the top and put the lid on. Cook on low for 8-10 hours.
Once the beef is tender and falling apart, pull from the crockpot and remove any fatty pieces. Preheat oven to 450°. Shred the beef and remove the veg from the liquid.
Put the pot roast and veg in the oven on a sheet tray to crisp up a bit prior to serving - approximately 15 minutes.
While the beef is in the oven, scramble your eggs and set up your toppings.
Notes
There will be quite a bit of liquid created during the cooking process. Be sure not to fill your crockpot too high to allow for this. In addition, this delish consume that you have now created can be stored in an air tight container in the fridge for up to 5 days and used for a future recipe or served along side your pot roast for dipping - just be sure to strain off some of the rendered fat.
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