High Five Recipes: Italian Roast Wraps

High Five Recipes 2

I continue to be amazed at the great dishes you can make using only five ingredients.  Or three.  AND…so many of the recipes only take FIVE minutes to prepare!

Italian Roast Wraps are so flavorful and juicy!  Now…if you were looking forward to seeing a recipe that only takes five minutes to prepare….you may be disappointed with this one.  THIS one only takes two minutes.  Sorry about that.  :)

Italian Roast Wraps

Italian Roast Wraps

2 – 3 pound frozen roast (beef or deer)
2 Tablespoons Italian dressing mix (If you don’t  want to make your own mix, I also recommend using a half pouch of Simply Organic brand.)
Whole wheat tortillas
Sour cream or kreme fresh
Chopped fresh tomatoes

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!

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Served with a fresh fruit salad…these Italian Roast Wraps are a great lunch or dinner!

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Be sure to check out all of the High Five Recipes I’ve posted so far.  There are many more to come!

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Comments

  1. says

    Looks and sounds great!
    Your tortillas look wonderful-mmm!

    I wanna try this when you post the dressing mix! Yippee! My crew would love this!…another one for the files!

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  2. says

    Oh. I thought those tomatoes were strawberries and the sour cream whipped cream! I was so confused! I guess I need to read well before looking at the pictures (I think the fresh fruit salad threw me off).

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  3. says

    YUM… I might do this TODAY!!!! Trying to find a crock pot recipe, and this might be IT!!!
    PST: I have a great italian dressing mix recipe if yours doesn’t turn out!!! LOL!

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    CherylH Reply:

    I’d love to see your Italian Dressing Mix recipe, Random, if you wouldn’t mind sharing with me. You could email me directly, or better yet, post it here for others to see as well. Thanks so much! I love these blogs. Don’t you?

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  4. says

    This is also versatile. You can turn it into a salad instead of a wrap or you can add chili powder & cumin instead of Italian seasoning and make it a Mexican roast instead.

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  5. Danielle says

    Ok, seriously, how do you get a frozen roast to cook on low for 5 hrs? I’ve tried to cook a THAWED roast on low and I end up throwing it in the oven!

    I’m beginning to hate crock pots, they never work for me. Can this be done in the oven instead??

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  6. says

    I have to agree with Danielle, the crock pot just is not doing it for me lately. Everything seems to become dry like the Swiss steak I made this week. Don’t know what I am doing wrong, but at this point, the crock pot is now reserved for chili making and not much else. Your recipe looks yummy, however. I have tortilla envy since mine never look that pretty!

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    Ruthie Reply:

    I have discovered that if I lift the lid during cooking time the meal looses alot of moisture. Also if the lid has chips along the edges moisture is lost again.

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  7. Sherah says

    I too am curious how you get a 3lb roast to cook from frozen to perfect in 5 hours on low? Also – would this work with Italian bottled dressing, not the powdered mix? Would I use the whole bottle, do you think?

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  8. Ashley says

    Laura,
    What kind of roast do you typically use? Also, do you add any liquid to the crock pot with the roast and dry dressing mix?
    Ashley

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  9. says

    After seeing this on Money Making Mom, I went home and did this (with a thawed roast cause I didn’t notice until too late it was supposed to be frozen). we never even got the tomatoes cut up and it was DELICIOUS.

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  10. says

    Thank you for posting this recipe. Until now, I have not been too successful at making a roast in the crockpot. I was skeptical that a frozen roast could cook in 5 hours, but it was cooked through to 165 degrees. The meat was amazing! My husband said I could definitely make it again!

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  11. CherylH says

    This sounds yummy, and I will definitely try it–even without a crockpot, one can find ways to “slow-cook.” So thank you so much for sharing this! But I just can’t resist a little dig re your time estimate. I mean, even if I had all the ingredients at hand right now, it would still take me at least “two minutes” just to take the meat from the freezer and unwrap it! I’m just sayin’….. :-)

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  12. Summer says

    I use the crock pot regularly, tonight in fact with a moose roast. (Which took approx. EIGHT hours after being thawed) Granted, it was a roast to feed my growing family of 6, no idea how many lbs, but to those of you questioning the time…that is what crock pots are for…time. So, throw it in frozen or not and it’ll be done by days end. (Put it in thawed by 9 a.m it’ll fall off the bone tender by dinner time-yum!) And, if you add even a 1/4 c. water at the beginning it gets the steam cooking going, but not necessary. Not sure if Laura responded to these questions or not. Enjoy your site so much Laura, thanks!

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  13. says

    I’m about to put this in the crock pot. It will be perfect for today! The boys and I are both sick and cooking is the last thing I want to do!

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  14. says

    Back… this was soo good! I don’t know why I never thought of making a roast for wraps! I think it would also be great to slather your homemade taco seasoning mix on it and make shredded beef tacos!

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  15. Alicia says

    I just made this for dinner. It was soooooooo easy and the kids (and I) loved it!!! We’ll definitely make it again. Thank You!

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  16. says

    For everyone who is concerned with dry meat/putting frozen meat in the crock pot, I have found that starting with frozen meat makes for a much more moist meal in the end – I always start with frozen chicken. I have made this recipe twice now with excellent results – the second time I added half of a jar of sliced italian peppers and it was amazing.

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  17. Cynthia says

    I have found that the type of roast makes a difference in moisture. Make sure it has some fat in it or around the edges. Also, you might try adding some real homemade beef broth.

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  18. Rachel B says

    Just had to let you know that I made this yesterday and it was delicious! I, too, was skeptical about it being done on time, but it was perfect. And SO easy! It was especially welcome, just now, since I’m 10 weeks pregnant with #4 and dealing with cooking meat is NOT one of my favorite things right now. Thank you, thank you!!

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  19. Kim says

    I make a hot (spicy) Italian beef similar to this. I use a 3-4 lb beef roast, one package (.60 oz) of dry Good Seasons zesty Italian dressing and an entire jar of whole pepperoncini peppers (juice, seeds, and all). If I have time, I sear the seasoned meat before placing in the crock pot. Add a can of beer if it needs more liquid. When done, I serve it on hoagie rolls with sautéed onions, juice and peppers from crock pot, and melted provolone cheese.

    Never use premade Italian salad dressing! Too oily…yuk! Also, never tried using frozen roast.

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  20. JulieJ says

    We just made this roast. It was so tough, chewy and difficult to shred. I wanted the meat to fall apart. I’m thinking there needs to be some water added to the crock pot to create some moisture.

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