If you haven't copied Granny's easy Sunday lunch recipe for BBQ Brisket Sandwiches, click here. And if you like that one, here's another one to try. This is one of our favorite Sunday lunch meals.....we actually have this every other Sunday.
Shredded Roast Burrito Bar
1 3-4lb Chuck Roast
1 Large Onion, sliced
1 packet Taco Seasoning
10 (or more) Flour Burrito Size Tortillas
And whatever you want on top! Here's what we use:
Shredded Cheddar Cheese
Sliced Black Olives
Fresh Baby Spinach (yes, we even throw our greens on top!)
The night before, slice onion and throw them on the bottom of a large crock pot. Place roast on top of onions. Sprinkle taco season packet over roast and turn on your crock pot to low setting. You may add a bit of water if you'd like, but it's not necessary. Cook all night!
If on Sunday morning you still have time to do some prep work before heading to church, do all your veggie dicing, that way everything's ready when you get home. Once you get home, grab two forks and shred away on your roast....right inside your crock pot. It takes all of two seconds because it is SO tender! (You may want to discard some of the stock before shredding) Then, simply set out all of your toppings bar-style and fill up your burritos. Sometimes we heat up our tortillas in the oven, but not always. This feeds our family of eight (although Greg counts as three people) and we always have leftovers! Hope you enjoy this as much as we do!
UPDATE: We are now a family of 11...and this still feeds all of us. Enjoy!