Have you ever read a recipe and been sure there was no way it would work but tried it anyways (because you were desperate for a recipe???) That’s the way I felt about this one, but I’m so glad I gave it a try! I found it over at Heavenly Homemakers (my great resource this week!), and it worked out perfectly.
So why was I hesitant? It says to place a frozen roast into your crockpot and cook for just 5 hours – well I figured there was no way on earth that would work, but since I had a frozen roast, I figured I’d give it a chance (we could always have pb&j if it didn’t, right?) Well it WORKED! I couldn’t believe it! Here’s what you’ll need to try it out at your house too . . .
2-3 lb. frozen beef roast Bottom Round Roast on sale $2.69/lb. at Publix, I hate for you to have to freeze it but I’m not sure if it will work as well if you don’t!
1/2 package italian dressing mix This recipe will be super easy if you have some of these, but since I didn’t have any I just halved Heavenly Homemakers homemade italian dressing dry mix, and it was perfect (plus I didn’t have to make an extra trip to the store!)
Tortilla Wraps I used the last of my stockpiled Flatout Wraps (I love those things!), but you could also use Mission Tortillas, $.75/1 Mission Tortillas or $1/1 Mission Tortillas 8/1/2010 SS Insert (exp 9/13/2010)
Cheddar Cheese (optional)
Mayonaise or Sour Cream (optional)
Put roast and 1/2 italian dressing packet in crockpot on low. Cook 5 hours. Take beef out and let cool enough to shred. Place back in crockpot and stir to soak up juices.
Top wrap with beef, add whichever toppings you like!
Serve with . . .
Apple Sauce Part of Buy Theirs Get Ours Free Promo this week
Grilled Corn on the Cob On Sale 4/$1.99, probably cheaper elsewhere, check out your local produce stand!
*** To make ahead and freeze, just double recipe (or freeze your leftovers). Then freeze shredded meat and save to serve over tortillas or hoagie rolls for another meal! You’ll just need to thaw and reheat the meat to serve.