Friday, April 11, 2008

Slow Cooker- Cook Once, Eat Twice

Cook 2 pot roasts in your slow cooker one day and a few days later...

Add a few more ingredients to the leftovers and you have Cheesesteak Sandwiches

I love meals like this, where you cook once and can make 2 dinners. This pot roast was very tender and delicious, and that is coming from a non-beef lover. It was tasty and the sandwiches were great as well. I added a little more liquid than the recipe called for originally and also added some onion for flavor.

Slow-Cooker Pot Roast (adapted from Southern Living Magazine)
2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 (1-lb.) package baby carrots
1 (28-oz.) can petite diced tomatoes
1 cup chopped celery
1/2 large red onion, chopped
2 cups beef broth
4 garlic cloves, chopped
1 1/2 teaspoon dried thyme leaves
1 1/2 teaspoon dried marjoram

1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.
2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.

Cheesesteak-Style Sandwiches
1 medium-size sweet onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 teaspoon vegetable oil
1/2 teaspoon Creole seasoning
1 tablespoon Worcestershire sauce
1 cooked and shredded Slow-cooker Pot Roast
5 (6-inch) hoagie rolls, split
10 provolone cheese slices (about 6 oz.)
2 cups Slow-cooker Pot Roast gravy

1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.
2. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls. Place sandwiches on a baking sheet.
3. Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
4. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve sandwiches with gravy for dipping.