Mexican-Style Pot Roast Sandwiches
Trim fat from roast. With a sharp knife, make slits evenly on all sides of the roast. Insert garlic slices into slits. Place roast in a 3-1/2- or 4-quart slow cooker (see Tip).Advertisement
In a blender combine vinegar, cilantro, onion wedges, the water, oregano, cumin, salt, and pepper. Cover and blend until smooth. Pour over meat in slow cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Just before serving, in a large skillet cook red onions in hot oil about 15 minutes or until tender. Carefully add lime juice to skillet. Cook and stir for 3 to 5 minutes or until lime juice is evaporated.
Meanwhile, using a slotted spoon, remove meat from slow cooker and place on cutting board. Shred meat by pulling two forks through it in opposite directions; discard any fat. Transfer shredded meat to a large bowl. Add 1 cup of the cooking liquid remaining in slow cooker, tossing to coat.
Spoon about 2/3 cup shredded meat onto each roll bottom. If desired, drizzle with additional cooking liquid. Top with cooked red onions and roll tops.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
3 1/2 lean meat, 2 starch, 1/2 vegetable