WFDT

El pastor tacos

Beef chuck roast or shoulder roast, brown off or not, depending on time and/ or lazy factor. Too much coarse salt, too much coarse black pepper, too much of the following, onion powder, granulated garlic, season all, a packet of dried onion soup, fresh garlic and a julienned onion. Slow cook at 250 until fork tender. I’ll turn the heat up to 400 or so and take the lid off of I don’t like the color. Just a few minutes will get it there. Thicken the pan drippings with flour, corn starch, gravy packets or whatever makes you happy. I’m getting old and tend not to work as hard, anymore but it was tasty! :)

Forgot to mention that I’ll usually season it the night before and let it hang out in the fridge.

Leftover- chili
Salad & vinaigrette