This three ingredient roast beef sandwich couldn't be simpler and it's a crowd pleaser!
I love a good meal that requires virtually no effort. This one is it! I put it in before I left for a meeting yesterday and by dinnertime that night it was bubbling and ready for us to dig in.
I mean, I have three kids! Sometimes it is 3 p.m. and the dinner light bulb finally goes off and I end up scrambling. I hate those days. Dinner is usually an epic fail and everyone is disappointed. And hungry two hours later.
I do my best to meal plan, but like every mom out there sometimes it just doesn't happen. Life gets in the way and suddenly you've been eating cold meat sandwiches and chips for dinner two nights in a row.
This busy mom meal plan has popular...maybe I should use it on myself in the coming weeks?
I took this roast out to thaw the day prior knowing it would go in the slow cooker and knowing it would be shredded and made into sandwiches.
But...I wanted to do something different.
I had a few chipotle chilis in adobo sauce leftover from a fun recipe you'll be seeing soon {think shrimp!} and needed to use it up, PLUS....a random can of alcoholic root beer {don't ask}. Wouldn't you know when you put them together to simmer all day long it makes magic?
Yep, it sure does.
Now the roast I put in was small, just 3 lbs., but we polished this thing off! Seriously, not a shred of meat leftover for today.
Wish was disappointing, but hey, it wasn't a cereal dinner, so I'm taking that as a win.
This meat is tender, juicy, sweet and yet has a bit of heat. Nothing to make you sweat, but it balances the sweetness nicely.
Don't be afraid, all three of my kids ate this and didn't even mention it. You'll be fine. Give it a try!
Sweet Heat Roast Beef Sandwiches
3-4 lb. beef arm roast
3 chipotle peppers in adobo sauce (found in the Mexican aisle in a can)
8 oz. Not Your Father's Root Beer (or a non-alcoholic root beer)
1. In your slow cooker place in the roast. Pour on the root beer and place the chipotle peppers (whole) on the roast.
2. Cover and cook on LOW for 8 hours or HIGH for 4-6 hours.
3. When done, the meat should shred easily with two forks. Shred and let soak in the juice until ready to eat. Serve on hoagie buns and enjoy!
Woo-hoo, I have a lot planned coming up!
An ooey-gooey, tangy slider, a crispy shrimp appetizer, and get this.....a SALAD!
Yes, it's February and we could probably all use a salad.
