Pot Roast with Bonus Enchiladas

As I mentioned on my other site yesterday, I made a pot roast for dinner on Wednesday, and it was delicious. On Tuesday night before bed, I asked Aaron what he wanted for dinner the next night, giving him a choice between pot roast and stuffed zucchini. He was worried that both of those took way too much time, but then I schooled him in the way of the 3 Packet Pot Roast, and, even though he's not a big fan of pot roast, that's what he chose. Even though he wasn't particularly fond of the end product, more because he doesn't like the texture of roast than that he didn't like the flavor, Gabbie and I powered through about half of the 2 pound roast (minus the fat present in any roast, so we probably ate closer to 10 oz. of meat than 16 oz), and probably could have eaten much more.

3 Packet Pot Roast

adapted from Recipe Zaar

1 (2/3 oz.) packet dry Italian dressing mix

1 (1 oz.) packet dry Ranch dressing mix

1 (1 1/4 oz.) packet dry mushroom gravy mix

2 to 3 pound chuck roast

1 c. water

2 large carrots, chopped into one-inch chunks

1/2 lb. fingerling potatoes (or two large baking potatoes, cut into one-inch chunks)

Arrange roast and vegetables in the bottom of the crock pot, roast in the middle vegetables around the side. Mix together the dry mixes and sprinkle over everything. Add 1 c. water around the sides. Cover and cook on low for 8 hours.

So, that's the roast. Then, I realized there were way too many leftovers in the fridge to cook something new for dinner, but I also knew Aaron wouldn't eat leftover pot roast for dinner, so I decided to use some of the leftover meat for enchiladas, and they turned out amazing (if I do say so myself).

Left-Over Pot Roast Enchiladas

Left-over pot roast, shredded

gravy from the pot roast

cheddar cheese

chipotle salsa

burrito sized flour tortillas

enchilada sauce

In a medium bowl, mix together the pot roast, a few tablespoons of gravy, a few tablespoons of salsa, and a handful of shredded cheddar. Place about 3 T of the meat mixutre in the middle of one tortilla, then roll filling tightly into the tortilla. Place in a greased casserole dish (I used a 9x13 pan). Repeat with remaining meat until all of the mixture has been used. Cover the tortillas with enchilada sauce and plenty of shredded cheddar. Bake, covered, at 375 degrees for 25 minutes, then remove the foil and bake for 5 more minutes. Let cool for about 10 minutes before eating.