Why hasn't someone invented a line of crockpot candles? Roast? Chili? There's just nothing like coming home to a house that smells absolutely delicious!
I found this recipe over at Deep South Dish, but I made a few adjustments. The original recipe calls for adding caramelized onions and Swiss cheese to the sandwiches (which does indeed sound delicious). Instead, I added mushrooms that I had on hand and served with pickles, which added a kick of acid and a nice crunch. I served the roast on Hawaiian rolls, and I loved the "sweet" element they brought.
This had a pretty basic roast flavor, but I could definitely taste the spice from the picante sauce. (Don't worry, it's not overwhelming.)
I love the idea of a different way to serve pot roast as little sandwiches. Comfort food in the palm of your hand! Tonight's leftovers can be served traditional with mashed potatoes and green beans.
Printable recipe
1 3 to 4 pound pot roast
1 cup water
1 envelope ranch dressing mix
1 envelope Italian dressing mix
1 envelope brown gravy
1 8-ounce jar picante sauce
1 8-ounce package sliced mushrooms (optional)
Whisk water with the contents of the three envelopes in a small bowl. Add about 1/4 cup to the bottom of your slow cooker. Place roast on top and pour remaining mixture over and around roast. Top with jar of picante sauce. Cover and cook on low for 8 hours. Add mushrooms in the last hour of cooking. Shred roast with two forks in crockpot and stir roast and gravy/sauce together. Serve on dinner rolls.
I am going to make these sliders for the Penn State game. Will is having a few kids over and this just sounds perfect.
ReplyDeleteAbout the broccoli, don't sell it short and make it without everything in it. I am sure it would have been very flavorful without the pine nuts and the basil, but oh my...it was just a plate of deliciousness