I can’t believe it is already November! We have throughly been enjoying lots of family time. I did manage to get a few photos of the girls at the park one day. It seems like fall in Oklahoma lasts only for a couple weeks!
I wanted to share this crock pot recipe. The flavors were amazing, and our home smelled like the Melting Pot ALL day long. It was wonderful. The crock pot, freezer meals and pizza rolls have been lifesavers for me these last few weeks.
Here’s a great recipe for Crock Pot Roast Beef Sandwiches. The Pot Roast was on sale at target, so I snatched one up, and found this recipe over at How Sweet Eats. I am not huge fan of red meat, but I loved the flavor of this dish! Next time, I think I will use a raspberry beer, but it is definitely going to be regular recipe over here. I served it on toasted french bread with these Mashed Potato Waffles. I froze the leftovers to use on baked potatoes and nachos! Hope you enjoy!
Slow Cooker Brown Sugar & Garlic Pulled Pot Roast Sandwiches
Recipe from How Sweet Eats
4 pound beef pot roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika (i only had regular paprika on hand)
1 teaspoon onion powder
1/3 cup brown sugar
8-10 ounces beer
2 heads of roasted garlic (I used regular minced garlic)
Your favorite buns or rolls for serving
Sprinkle the pot roast with the salt, pepper, paprika and onion powder, minced garlic (if not roasting) and place in the crockpot. Cover the top with the brown sugar, add the beer, and cook on low for 8 hours. Go here to see her instructions on roasting the garlic (you will add that in at the end of the 8 hours).
At the end of the cooking time, shred the beef. It will be so tender, you will only need a fork or tongs to pull it apart. Remove any fat. If using the roasted garlic, add this now, then cover and cook for an additional 30 minutes to incorporate all the flavors and liquid.