I give this 3.5 stars but admit I did not make it as described. First I bought a Top Round roast which did not turn out as moist in the middle as it could have been (I did not cut in half because it was in a net). For the rub I did not have any celery salt or tarragon so had to do without but I did leave the rub on to set overnight in hopes of getting a stronger flavor. Also I did not have a slow cooker so had to use the stove and decided to make enough liquid to keep the meat covered. I used 16 oz. of Mexican Beer and added 1 cup of beef broth, 1 cup of salsa and 1 can of green chillies with juice. I simmered the meat on low with a tight lid for 11 hours. The smell of the liquid smoke seemed more like Tex BBQ though so I might leave that off next time I wish to make a Mexican dish like Machaca Con Huevo (shredded beef with egg). For the Machaca, after shredding the beef I stir fried one chopped onion, a bell pepper and another can of green chillies with 1/2 cup of the reduced liquid from the pot. Then I soaked 21 oz. of the shredded beef in 4 raw scrambled eggs, then dumped it all in the pan with the veggies, a cup of chopped cilantro and scrambled them with 8 more eggs (for a total of 12). I served it with tortillas, avocado, cilantro and salsa-see photos. It turned out pretty good, but I think I can do better with the beef. Next time I may try the "Slow Cooker Carnitas" recipe (which is great) but sub in the chuck roast and beef broth instead and see how that turns out.
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I give this 3.5 stars but admit I did not make it as described. First I bought a Top Round...