However, there are few recipes in this book I actually prepare as directed. The reason? Many include the loathed crock pot ingredients of "condensed cream of mushroom" or "dry onion soup mix" etc that give slow cooking in general a bad rap. Not on my watch!
This particular recipe, however, is perfect as-is for a quick weeknight meal and couldn't be simpler. The long cook time (8 - 10 hrs + additional 1-2 hours) is great for those who will be at work all day, and the minor chopping required for the optional toppings can be done before and stored in the fridge, or with the help of hungry children and/or spouses just before dinner. Leftovers also freeze beautifully, and could be re-used later on in a Mexican lasagna or tostada.
Here is the recipe as published:
Easy Family Burritos
Makes 8 servings
1 boneless beef chuck should roast (2 to 3 lbs)
1 jar (24 oz) or 2 jars (16 oz each) salsa
Flour tortillas, warmed
Optional Toppings: shredded cheddar cheese, sour cream, salsa, shredded lettuce, diced tomato, diced onions or guacamole
1. Place roast in Crock-Pot slow cooker; top with salsa. Cover, cook on LOW 8 to 10 hours.
2. Remove beef from Crock-Pot slow cooker. Shred beef with two forks. Return to cooking liquid and mix well. Cover; cook 1 to 2 hours longer until heated through.
3. Serve shredded beef wrapped in warm tortillas. Top as desired.
I always prepare mine with grass-fed beef (still a relatively inexpensive cut!), use fresh salsa from Whole Foods (versus canned), and might suggest substituting whole wheat or spinach tortillas and serving with a side of lime and cabbage coleslaw. Still easy as can be!