Mexican Pot Roast Street Tacos

My husband I purchased our first home a few years ago, and with that, a housewarming party followed. We were given an array of nick nacks for the home, and a huge crockpot. My husband did one of those silent not so silent sighs …. Translation: Oh joy another kitchen appliance. It is true, I covet most small kitchen appliances: instant pots of various sizes, blenders, toasters, toaster ovens, immersion blenders, the list could go on and on. I would come up with all these recipes that REQUIRED a new kitchen appliance to execute it perfectly, and another husbandly obligatory sigh. The crockpot, I would like to say, was used in various amazing recipes over the years, but, I just opened it about an hour before I decided to test out this new recipe. There are many ways to serve this meal. You can serve with rice, but what we do is pan sear a few corn tortillas and whip up some cilantro Cole-slaw and create some delicious street tacos.  Who says Paleo living has to be drab and boring? Food allergies are not slowing this chick down!

Ingredients

·       1 cup dried pinto beans, rinsed and drained

·       1 ½ cups beef broth

·       1 bottle (12 oz) dark beer ( I used Negra Modelo)

·       2 dried bay leaves

·       4 pound bone in beef chuck roast, trimmed

·       Salt and ground black pepper, to taste

·       2 TBSP minced garlic

·       1 bunch of cilantro

·       1 small yellow onion

·       2 limes- juiced

·       1 can (4 oz) tomato paste

·       1 ½ tsp ground cumin

·       2 tsp chili powder

·       2 TBSP dried Mexican oregano

·       1 can (4 oz) Verde Mild Salsa – or as spicy as you like it

Instruction

1.       Place the pinto beans in the bottom of a large crockpot.

2.       Pour in the beef broth, beer, salsa and tomato paste. Stir to combine, and then add the bay leaves.

3.       Generously season both sides of the roast with salt, pepper, cumin, chili powder, and Mexican oregano.

4.       While the roast is resting, mince up the onion, garlic and cilantro together. Rub the mixture on all sides of the roast.

5.       Place the roast in the crockpot and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the roast and beans are tender.

6.       Transfer the roast to a platter and use a large slotted spoon to remove the pinto beans from the crockpot. Discard the bay leaves. And enjoy!