Yum! This roast is so tender and delicious!
I haven’t posted a recipe for awhile. And I’m in a cookin’ mood!
Here are two recipes I love. Here’s why: You make the roast in a slow cooker. It’s SO easy. Dinner is ready whenever you are. Then, you take the leftover roast and add a few additional ingredients to make a whole new meal! I do it all the time at home (and I’m pretty sure that no one has figured out that they are eating leftovers!).
Kendra’s Slow Cooker Roast
This is seriously my husband’s favorite way to eat roast. It’s a perfect down-home, filling meal.
Ingredients:
3 TBS flour
3/4 cup ketchup
4 tsp Worcestershire sauce
1 TBS brown sugar
1 TBS cider vinegar
1 1/4 tsp salt
1/2 tsp mustard
1/4 tsp pepper
1 boneless beef sirloin tip roast (whatever size you want, but remember to make it big enough for leftovers for tomorrow)
Baby carrots
Potatoes, cleaned, skinned and quartered
Onion, cut up
Sprinkle 1/4 tsp salt and pepper over roast. Combine first 7 ingredients in small bowl (only 1 tsp salt). Place roast, carrots, potatoes, and onions in slow cooker. Pour sauce over top. Cover and cook on low all day! Enjoy! The house will smell wonderful!
Next-Day BBQ Beef
And here’s the best part. Use yesterday’s leftovers to make a great dinner tonight!
Ingredients:
Leftover beef roast, shredded
1 cup ketchup
2 TBS mustard
2 tsp lemon juice
1/4 tsp garlic powder
1/2 cup maple syrup
2 TBS Worcestershire sauce
1/2 tsp chili powder
1/8 tsp cayenne pepper (or less for less spice)
Buns
Add all ingredients except the beef and the bun in a sauce pan. Cook and stir over medium heat until well combined. Add beef and simmer on low for 30 minutes. Serve on buns, with a salad and potato chips.