When I saw this recipe from Heavenly Homemakers, I knew that it would be perfect for the two frozen backstraps we had in the freezer from my husband’s successful hunt this fall. Nothing could be easier! It was delicious and tender. I think it would also be good with sour cream mixed in & served over buttered egg noodles.
Italian Roast Wraps
2 – 3 pound frozen roast (beef or deer)
1/2 pouch of Simply Organic Italian dressing mix or 2 Tb homemade
tortillas or wraps
Chopped fresh tomatoes
fresh spinach leaves, optional
shredded cheese, optional
Place FROZEN roast in a crock pot. Sprinkle 1/2 pouch Italian dressing mix onto roast. Cook on low for 5 hours. Shred meat or slice thinly. Spoon meat onto a warm tortilla and top with tomatoes and sour cream. Wrap and eat!