The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

See More

Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

View Slideshow

All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

View Slideshow

60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

View Slideshow

Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

View Video
Popular in Food

Mexican-Style Pot Roast Sandwiches

4.0 by 4 people
Rate me!
  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 10 hrs to 12 hrs low) or 5 to 6 hours (high)

Mexican-Style Pot Roast Sandwiches



  1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. With a sharp knife, make slits evenly on all sides of the meat. Insert garlic slices into slits. Place meat in cooker.
  2. In a blender combine vinegar, cilantro, onion wedges, the water, oregano, cumin, salt, and pepper. Cover and blend until smooth. Pour over meat in cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Just before serving, in a large skillet cook red onions in hot oil over medium heat about 15 minutes or until tender. Carefully add lime juice to skillet. Cook and stir for 3 to 5 minutes more or until lime juice is evaporated.
  5. Meanwhile, using a slotted spoon, transfer meat from slow cooker to a cutting board. Using two forks, pull meat apart into shreds. Place shredded meat in a large bowl. Add 1 cup of the cooking juices in cooker, tossing to coat.
  6. Divide shredded meat among bottoms of buns. If desired, drizzle with additional cooking liquid. Top with cooked red onions and bun tops.

Nutrition Facts (Mexican-Style Pot Roast Sandwiches)

    Per serving:
  • 540 kcal cal.,
  • 15 g fat
  • (4 g sat. fat,
  • 110 mg chol.,
  • 793 mg sodium,
  • 57 g carb.,
  • 3 g fiber,
  • 42 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...