September’s here and that means the arrival of football season! Here’s a recipe that works well for tailgating or a party at home. Best of all, you can assemble the ingredients earlier in the day and let your slow cooker take care of the rest.
1 (3-lb.) boneless beef rump roast
Salt and pepper to taste
1 tablespoon vegetable oil
1 (12-oz.) jar mild banana pepper rings
1 (15-oz.) can beef broth
3 garlic cloves, minced
1 (15-oz.) can black beans, rinsed
Onion, finely chopped
Shredded Monterey Jack cheese
Cilantro, avocado, and sour cream
1. Season roast with salt and pepper. Brown all sides of roast in hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add banana pepper rings, beef broth, and garlic. Cover and cook on LOW 8 hours or until meat shreds easily.
2. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, black beans, tomatoes, onion, and cheese. Bake 10 minutes. Serve with cilantro, avocado, and sour cream.
— Recipe courtesy of Southern Living magazine, from the kitchen of Julie Hutson, Callahan, Florida.