Thanks, Mary, that sounds wonderful. Nothing like the smell of dill baking in a fresh loaf of bread. Here is the beef recipe that I tried this week and added to my "favorities" list.
MEXICAN SLOW COOKER BEEF
1 (3-5lb) sirloin tip or rump roast
2 c. low sodium or regular beef broth
2 Tbs apple cider vinegar
1 c. favorite salsa-----i used my homemade marinara sauce instead
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder-----I skipped this
1 tsp salt
1/2 tsp pepper
Brown meat in Dutch Oven. Whisk remaining ingred. and pour over meat. Bake at 250 degrees for 2-3 hours depending on how done you like the meat. My roast was 3 lbs and I roasted it for 2 hours, and it was perfectly done for us.
I sliced the meat against the grain as paper thin as I could get it for our sandwiches. You could also shred this for enchiladas, tacos or sandwiches. I put the meat in containers and poured that wonderful juice over the meat. You can freeze it or use it immediately. I like to warm it a little and butter the buns for sandwiches. I had an extra pint of juice that I froze and will use when I make and slice an extra roast. This is also delicious as a main course meat served in the juice with baked or mashed potatoes and a vegetable. I added sauted mushrooms to the juice when I heated this as a main course.
Great Superbowl sandwiches.
+++FOR SLOW COOKER
Brown meat and place in slow cooker. Pour all other ingredients over the meat and cook on l0w for 8 - 10 hours. Shred or slice.
