Sunday, November 16, 2008

The Versitile Rump Roast

So I slow cooked a rump roast today in a few cups of water and seasoned w/salt, pepper and garlic powder. When trying to decide how to serve it, I decided to shred it and simmer it in a pot with a couple cans of diced green chilies, a diced onion, some diced garlic cloves, and I seasoned it with oregano and cumin. It is so yummy!!! There is easily enough meat for 3 meals for my hubby and I, so tonight I made shredded beef burritos w/refried beans and Monterrey Jack cheese, tomorrow I'll make empanadas using pre-made pie crust and Monterrey Jack cheese, then for the 3rd day I'm thinking of adding a can or two of hominy and some beef broth for a yummy posole.

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