Mexican Pot Roast Tacos with Guacamole and Chipotle Sour Cream

I love putting food in the slow cooker and coming home to dinner almost ready. This dish started last night before bed and ended in sweet success

1 2 1/2 pound beef pot roast
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon black pepper
2 teaspoons dried oregano

3 tablespoons flour

1 can tomato sauce
1 tablespoon white vinegar
1 small onion roughly chopped
2 cloves garlic sliced

1/2 small onion minced
2 cloves garlic pasted with salt
2 avocados sliced
Juice from half a lemon
Black pepper to taste

1 chipotle pepper minced
3 tablespoons sour cream

1 container black bean and corn salsa or your favorite

Baby spinach leaves

Mix all of the spices together in a bowl. Rub the meat liberally with these spices on all sides. Seal inside a large freezer bag and refrigerate over night. The next morning place the meat in the slow cooker with the tomato sauce, vinegar, garlic and onion. Cook on slow for 8-10 hours. When almost ready to serve combine the avocado, onions, garlic and black pepper in a medium mixing bowl and mash with a fork or potato masher. Add the lemon juice and mix well. Set this aside. In another small bowl combine the sour cream and the minced chipotle cover this and refrigerate until ready to serve. Remove the roast from the slow cooker and shred, by this time this should be very easy, strain the liquid from the slow cooker into a medium sauce pan. Place over medium high heat. Add in the flour and whisk to combine. Let this simmer for about 2 minutes or until it starts to thicken and the flour taste is gone. Add in the shredded beef and remove from heat, stir to combine. Serve this with whole wheat tortilla or on whole wheat buns as sandwiches. For more on this recipe or any others please email me at alesia.leach@gmail.com