When my daughter, Marta, has a hankering for one of Dads pot roasts, I buy the biggest, well-marbled chuck roast the butcher can show me. When I like what I see, I turn to Marta and I say, "What do you think?" When Marta smiles I know this cut is acceptable. She'll let me know if we need to keep looking.
I always buy a big enough chuck roast to provide enough beef for a family dinner, with enough pot roast leftover to make some delicious barbecue sandwiches for our next lunch. You'll find my pot roast recipe in the beef section of my recipe blog.
To use leftover pot roast or roast beef to make barbecue, just shred the cooked meat and add enough of original Sweet Baby Ray's brand of barbecue sauce to mix up a pan full of delicious beef barbecue. Just put the pan on the range and heat the barbecue before layering it the barbecue onto sandwich rolls. Set out a bowl of potato chips and then add a side of Grandpa's Cole slaw to the table and you'll have a great lunch (my slaw recipe is in the vegetable sides section of this recipe blog).
Ingredients:
- Leftover pot roast or beef roast, shredded
- Sweet baby Ray's barbecue sauce
- Salt and pepper to taste
- Sandwich rolls
Instructions:
Shred the leftover pot roast and stir in enough Sweet Baby Ray's barbecue sauce to make delicious barbecue sandwiches. Spoon the barbecue in a sauce pan and heat the meat. Then spread the barbecue on sandwich rolls.
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