Easy Mexican Pot Roast Crock Pot Recipe
For the Cauliflower Rice:
- 3 10 oz packages frozen riced cauliflower
- 7 tbsp butter
- salt and pepper to taste
In a Crock-Pot add roast, then the next 7 ingredients. Cook on low for 9 hours. When it is done, shred with two forks, then remove the lid and turn on high and allow the juice to cook down a bit.
Steam the 3 bags of cauliflower rice in the microwave. Since you are steaming three bags I always add 5 minutes to the cooking time.
In a 10.25-inch cast iron skillet melt 7 TB of butter. Add the steamed cauliflower rice and saute for 5-7 minutes on medium heat while stirring. Add salt and pepper to taste.
Spoon the Mexican roast on top of the cauliflower rice allowing the juices to seep down into the cauliflower. Serve together.
Calories: 444kcal | Carbohydrates: 7g | Protein: 36g | Fat: 30g | Saturated Fat: 15g | Fiber: 4g | Sugar: 1g