Recipe(tried): Sicilian-Style Pot Roast (crock pot) and Beef and Black Bean Burittos (planned-overs)

Hello all!

Here two delicious dinners made from one pot roast! I saw the roast recipe in the Costco mag that comes to my door, and have adapted it for the slow cooker. Then, a couple of days later, the second dinner is made from the left-over beef roast and sauce, and by adding ingredients and seasonings, it assumes a new identity.

I will be serving tonight's roast with mashed potatoes, and asian slaw with cilantro and peanuts.

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SICILIAN-STYLE POT ROAST

a couple TBSP olive oil
1 tsp red pepper flakes (more or less, to taste)
3 garlic cloves, chopped
1 cup red wine
1 1/2 cups tomato sauce (I always have canned pasta sauce on-hand)
grated peel and juice of 1 lemon
1/2 cup Kalamata olives, pitted and halved
1 round roast (approx. 3 lbs)
2 TBSP chopped fresh parsley or cilantro

In a heavy pan, heat olive oil over medium heat. Add red pepper flakes and garlic and cook until aroma is apparent.

Add wine and simmer until the liquid is reduced by half.

Add tomato sauce, grated lemon peel and olives, bring up to a simmer. Pour the sauce over the roast in the slow cooker.

Cover and cook on low 6-8 hours. (I always put a couple of dabs of sauce into the bottom of the cooker before I put the meat in)

Add lemon juice and chopped parsley just before serving.

(Save about 1/3 of the cooked roast (and sauce) for the recipe that follows)

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BEEF AND BLACK BEAN BURRITOS

leftover over pot roast, chopped/shredded, and sauce/juices
1/2 to 1 full (19 oz) tin of black beans, drained and rinsed
burrito seasoning
whole wheat flour tortillas
FOR THE TOPPINGS:
avocado, sour cream, shredded cheese, shredded lettuce, salsa, fresh tomatoes...anything you like to fit into your creation!

Put the leftover roast beef, sauce, and black beans (I like to mash them a bit), into a heavy pan. Add the seasoning (we always have a good bit of liquid, enuf to satisfy the package directions for "water"), and let them warm through.

Prepare your toppings, and set the table. Warm the tortillas however you like (I cover them with a damp paper towel and plastic wrap, and nuke them for a couple of minutes.

Ta da! A wonderfully simple weekday meal, ready in a flash!

Cheers!

Carolyn!