 Game Day Pot Roast Quesadillas
Makes 8 servings.
An easy to serve crowd pleaser for all-day-serve-yourself-style munching! A super simple slow cooker pot roast is made super tasty with just the right touch of fiesta and football! Enjoy this Washington favorite any night of the week or for special game-day gatherings.
Ingredients:
1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 pounds)*
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 package gordita-style flour tortillas
1 cup cilantro, finely chopped
Creamy Horseradish Sauce
Creamy Horseradish Sauce:
(makes approx. 1/3 cup)
1-1/2 teaspoons Dijon-style mustard
1-1/2 teaspoons horseradish
1/3 cup mayonnaise
Cooking Instructions:
- Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2 quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork-tender.
- In a bowl, whisk mayonnaise, Dijon-style mustard and horseradish. Cover and refrigerate until needed for serving.
- Remove beef; cool slightly. Shred beef with two forks. Remove cooking liquid and solids from slow cooker, reserving 1/2 cup cooking liquid. Place shredded beef and reserved liquid in slow cooker and set on LOW to keep warm while serving.
- Heat tortillas in a low-temperature oven and arrange on a warmed platter. Serve buffet style for guests to build-their-own quesadillas by piling shredded beef on tortillas and garnishing with creamy horseradish sauce and chopped cilantro. Add salsa, sliced green onions and shredded cheese to the table and let people top their own!
*Chef's Tip: In a crunch for time? Substitute in a fully-cooked pot roast that is available in your local grocer's fresh meat case. Simply microwave the pot roast as instructed on package, shred and follow the rest of the directions above!
|