pot roast

Have you ever had real roast beef? Not the kind from Arby’s; homemade tender, fall a part beef on a toasted hoagie roll? That was our lunch today, made in 15 minutes. About a month ago, I made an Italian Beef (bottom round roast) cooked in the crock pot for 8 hours. I shredded the meat and placed 2 cups in quart size bags, along with 2 tablespoons aujus. Last night, I put the bags of meat in my thawing box and it took just a jiffy to whip this lunch up.

First, I toast the hoagie rolls on broil, watching them very carefully. Then I warm the meat in the microwave for 2 minutes. I use a fork to pile on the beef and top it with mozzarella cheese. Provolone slices or mozzarella slices would work well too. Then I moved my broiling pan down to melt the cheese being careful not to burn the bread. The toasted bread holds the meat well and the beef is tender and juicy just like the day I froze it.

I suggest making this right away when you find a good price on a chuck or bottom round roast. It typically goes on sale for less than $3 a pound and buy yourself a big one and you’ll have plenty of leftovers to freeze.

Printable Italian Beef Sandwiches recipe. Click here to see the Italian beef sandwiches on homemade slider rolls.

This recipe is linked to Tasty Tuesday.

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Do you like sandwiches? If the answer is yes, try this hot sandwich. It’s made with roast cooked in your crock pot all day. You can buy a bottom round or chuck roast. The bottom round is leaner with less fat. I bought a bottom round specifically for the sandwich and not the usual pot roast with vegetables. However, I recommend enjoying a pot roast first if you’re family likes it and then making these tasty sandwiches with the leftovers. You can freeze your pot roast leftovers and then thaw the shredded meat later to make these.

You begin with the seasonings. I use minced onion, garlic powder, salt and pepper and Italian seasoning. Click on the printable recipe at the end of the post for the exact measurements. I drizzle the top with olive oil.

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Cook on high for 8 hours. I went ahead and shredded the meat with two forks once it had cooked about 6 hours so it didn’t dry out.

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It will look like this once it’s shredded, unless you keep it in tact to eat as pot roast first. Then shred it later and cool it completely before you bag it for the freezer. It looks like we can have this meal 2 additional times this month or I can vary it up by adding BBQ sauce, top it with slaw or serve it in a wrap.