A Roast in a Crockpot?

I know the first time I thought about this, I thought "Man that sounds weird!" But it depends on how you want to use the meat. I have discovered that pork works best. I use a pork loin (boneless or not). The crockpot I have is now oval in shape instead of circular and that works better too.

1 whole sweet onion (vadalia or equivalent)
1 28 oz can of diced tomatoes
4-5 cloves of garlic coarsely chopped
if your final meal will be BBQ in some form, add about 1/2 bottle BBQ sauce
Put this on the bottom of the crockpot
put in the roast
cover the pot
turn on high and walk away.

After a few hours, things will be getting juicy.
I let this cook all day.

Remove roast from crockpot and transfer all the juices, cooked onions and tomatoes to a saucepan. Reduce by about 1/4 to 1/3 depending on how much liquid is there. Using a stick blender or your food processor, blend the sauce until smooth. Now you have a lovely gravy/BBQ sauce to pour over the meat.

The meat will basically fall apart in chunks, that's what you want and you don't want to slice it. Just put chunks on a plate, cover with the sauce and you are good to go. I serve with mashed potatoes and a veggie. If you have leftovers, you can shred the meat, heat with the sauce you made fortified with extra BBQ sauce in a pan and put on rolls for a great BBQ sandwich. I usually serve with coleslaw I have added some fruit to: raisins, small pineapple chunks, small apple chunks (or even all three).

If you don't add BBQ sauce, I use this meat as a base for a number of Mexican favorites. Burritos, soft tacos or even homemade tamales.

Enchilada Casserole

This is a layered dish that uses leftover cooked chicken, pork roast or you can use ground beef.

2 c cooked meat (chicken chunks, pork chunks, ground beef)
1 c prepared salsa
1 large can enchilada sauce (use your spice level)
10 corn tortillas cut into pizza wedges (you can also use broken tortilla chips)
cooking spray
1 small can diced tomatoes, drained
1 can goya black bean soup
1 can corn drained (or the equivilent frozen)
1 cup grated cheddar or monteray jack cheese

spray the inside of a cassarole dish with cooking spray
put about 1/4 cup of the enchilada sauce in the bottom of the dish. Layer half of the tortilla pieces in the bottom, sprinkle half the meat, corn, black bean soup, salsa, diced tomatoes and then add half the remaining enchilada sauce. Repeat the layers starting with the tortillas. Top with the cheese. Bake at 350 for 30-40 minutes until everything is bubbling away.

Serve on a bed of lettuce with a dollop of sour cream or southwestern ranch dip.