Happy Friday all!
It's been a while since I did any cooking with my Crock-pot so I broke out the fine china and got to work. Two top round roasts cooked on medium heat for 7 hours then pulled and drained the fat. In went the Taco seasoning and a cup and a half of water. Turned on low and let the meat get happy for a couple hours. Sauteed two Walla Walla sweet onions with some garlic and Asian BBQ sauce. Shredded lettuce, cheese, sour creme and Pico De Gallo. All ingredients went on a 6" Mission soft shells. I have to say both my wife and I think these were the best Tacos we have eaten to date. The meat was savory and super tender. The onions I have never tried on Tacos and they were amazing.
Next time I'm going to put the roasts on my YS640 until they reach about 150 degrees then into the Crock-pot.
You all have a fantastic weekend!




It's been a while since I did any cooking with my Crock-pot so I broke out the fine china and got to work. Two top round roasts cooked on medium heat for 7 hours then pulled and drained the fat. In went the Taco seasoning and a cup and a half of water. Turned on low and let the meat get happy for a couple hours. Sauteed two Walla Walla sweet onions with some garlic and Asian BBQ sauce. Shredded lettuce, cheese, sour creme and Pico De Gallo. All ingredients went on a 6" Mission soft shells. I have to say both my wife and I think these were the best Tacos we have eaten to date. The meat was savory and super tender. The onions I have never tried on Tacos and they were amazing.
Next time I'm going to put the roasts on my YS640 until they reach about 150 degrees then into the Crock-pot.
You all have a fantastic weekend!

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