Day 1 Roast, Carrots & Potatoes - Day 2 Shredded Beef Tacos

I love leftovers.  Almost every time I cook, I make enough for two meals so we can have leftovers the next day.  Thankfully, my family is fine with seeing the same meal two days in a row.  Sometimes, as in this recipe, I use the leftovers to make a totally different meal.

Day 1 - Roast, Carrots & Potatoes  

3 pound beef roast

½ c water

1 packet dry onion soup mix

3 baking potatoes

1 pound fresh carrots

½ t freshly ground black pepper

Trim roast and place in slow cooker.  Pour water over roast.  Then sprinkle onion soup over roast.  Peel and cut up carrots into about 2 inch pieces and scatter around roast.  Peel potatoes, cut into quarters and put on top of roast.  Sprinkle with black pepper.  Cook on high for about 6-8 hours or until nice and tender.  Serve roast, potatoes and carrots the first night.  Shred the leftover roast with a fork.  Pour ½ c of the broth over it and refrigerate for the next night.  I also cut up one or two of the potato quarters and mix in with the shredded roast.

  

All ingredients in the slow cooker ready to go.

 Mmmmm . . . dinner is ready!

 

Day 2 - Shredded Beef Tacos

Leftover roast, shredded

2 t oil

½ t onion powder

½ t garlic powder

½ t season salt

1 t cumin

2 t chili powder

¼ t cayenne pepper

On day two, heat oil in a large skillet.  Add shredded roast mixture from the previous day with remaining seasonings.  Stir frequently to incorporate spices and ensure shredded beef is heated evenly.  Serve in warm flour tortillas with your favorite taco toppings.

If by chance, your shredded beef lasts another day, try cooking the prepared taco on a griddle until the tortilla has a nice golden color.  This can make the second day of tacos a little more appealing.

Serves 4 people for 2 meals