Shawnee Roast Recipes

MEXICAN POT ROAST FILLING

Mexican Pot Roast Filling image

My son's friends used to request this recipe when they came over...ten years later, they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.-Connie Dicavoli, Shawnee, Kansas

Provided by Taste of Home

Categories Dinner

Time 8h25m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 boneless beef chuck roast (3 pounds)
1 can (4 ounces) chopped green chilies
1/2 cup chopped sweet onion
2 garlic cloves, minced
3/4 cup beef broth
Taco shells or flour tortillas (8 inches)
Chopped tomatoes, shredded lettuce and shredded Mexican cheese blend

Steps:

In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.

Nutrition Facts : Calories 224 calories, Fat 12g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 247mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.

SHAWNEE ROAST

Shawnee Roast image

Ok guys, this is my Grandmother Margaret Eskridge's recipe. You will never make another raost any other way again! The sauce this creates is good enough to eat by itself! I made a couple of the ingredients optional because I have left them out before with wonderful results

Provided by Sarah Goodpasture

Categories Stew

Time 6h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

5 -6 lbs boneless chuck roast (Pikes Peak roast) or 5 -6 lbs round roast (Pikes Peak roast)
1 (12 ounce) can Coca-Cola (must be real Coke for the acid content)
5 ounces A.1. Original Sauce
5 ounces Worcestershire sauce
2 -3 whole cloves (optional)
18 ounces barbecue sauce, mild
2 teaspoons beef bouillon concentrate, she used B-V (optional)
water (she never specified, but I just use about 1/2 to 1 cup)
rye bread
1 1/2 cups mayonnaise
1 tablespoon dry mustard
1 teaspoon horseradish
half-and-half cream

Steps:

Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
Bake at 300 degrees for 6 to 7 hours.
Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
To prepare sauce, mix the mayo, mustard and horseradish together well.
Add enough half & half to thin sauce to a pouring consistency.
To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.

Nutrition Facts : Calories 566.3, Fat 25.9, SaturatedFat 7.9, Cholesterol 158.8, Sodium 1052.7, Carbohydrate 35.7, Fiber 0.4, Sugar 21.4, Protein 48.4

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