Slow Cooker Pot Roast and Leftover Cheese Steak Sandwiches
So, first up is the pot roast. I love how pot roast turns out in the crock pot, always tender and full of flavor. The house was smelling so good all day while this was cooking. I didn’t have celery in the house when I was making this so I used sliced onions instead. Don’t eat both roasts for dinner…save one for your sandwiches.
Slow Cooker Pot Roast
Recipe from Southern Living
2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 (1-lb.) package baby carrots
1 (14.5-oz.) can petite diced tomatoes
1 cup chopped celery
1 cup beef broth
1/2 cup dry red wine
4 garlic cloves, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram
1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.
2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.
Slow-cooker Chuck Roast: Substitute 1 (3 1/4- to 3 3/4-lb.) chuck roast, trimmed, for eye-of-round roasts; reduce salt to 1 tsp; dried thyme leaves to 1/2 tsp.; and dried marjoram to 1/4 tsp. Prepare recipe as directed through Step 2. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roast and vegetables, and shred meat. Pour gravy mixture from slow cooker into a 4-cup measuring cup or fat strainer, and let stand 15 minutes. Spoon or pour fat out of gravy mixture in cup or fat strainer, and discard. Serve gravy with shredded roast and carrots.
Next up is Cheesesteak-Style Sandwiches using the leftover meat from your roast. Cooking up a double batch up front makes this second dinner a breeze. Just saute up some onions and peppers, put everything on some rolls and throw them under the broiler for a few minutes for some great sandwiches that everyone will love.
Recipe from Southern Living
1 medium-size sweet onion, sliced
1 small red bell pepper, sliced (Instead of bell peppers, I used Cubanelles and Poblanos)
1 small green bell pepper, sliced
1/2 teaspoon vegetable oil
1/2 teaspoon Creole seasoning
1 tablespoon Worcestershire sauce
1 cooked and shredded slow cooker pot roast
5 (6-inch) hoagie rolls, split
10 provolone cheese slices (about 6 oz.)
2 cups slow cooker pot roast gravy
1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 15 minutes or until golden brown. Sprinkle with Creole seasoning and Worcestershire sauce.
2. Spoon shredded pot roast and bell pepper mixture evenly onto bottoms of split rolls, and top with provolone cheese; replace tops of split rolls. Place sandwiches on a baking sheet.
3. Broil 6 inches from heat 2 to 3 minutes or until cheese is melted and top of rolls are toasted.
4. Microwave Slow-cooker Pot Roast gravy in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated. Serve sandwiches with gravy for dipping and potato chips. Garnish, if desired.
Remember the Grilled Sweet Potato Salad I made a couple of weeks ago? Well, I wasn’t in the mood to grill the other night so I roasted the potatoes instead and served them the same way. They came out great and it was actually a lot easier!
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I don’t use my crock pot enough, either. This pot roast sounds great in the CP, though. And I love that you cook once, and eat at least 2x with this recipe! Thanks for sharing!
I made that pot roast and the cheese steak sandwiches from S.L. last spring, and it was good! Thanks for reminding me about it! Yum! My husband has not recovered from the beating GA took saturday. He hasn’t spoken much, oh well, you never know how it is going to turn out!
Yum! And you know how I LOVE cheesesteaks!
Yum, we just had roast tonight at my mom’s and I am drooling over those sandwiches right now. They look incredible!
I’m cooking a roast Wenedsay in our slow cooker. I’m looming for new recipes to use it more often. Your pot roast and your sandwiches look fantastic.
What a great recipe! I love using my slow cooker, and even better when you get a leftover dish too.
Yum, that made my mouth water. This has comfort food written all over it!
I need to pull our slow cooker out! I always forget about it!
Oh mio bontà! (oh my goodness in Italian)
That cheese steak! Please send me one. You made a masterpiece there.
Both look great to me! I need to fire my crockpot up!
I think I could devour one of those sandwiches in about 2 seconds!
I would be in beef-heaven at your house! I am a huge fan of pot roast…it is so comforting. Another delicious post, Aggie.
Holy cow, Aggie, I just about swooned when I saw those cheese steak sandwiches! It is crock pot weather, isn’t it? Great idea to get a two for one out of cooking! Also, love your new avatar photo!
YUM! We love crock pot roast in our house. The cheese steak looks great! Great way to use up leftovers. 🙂
I just made a slow cooker pot roast last night–will post that tomorrow. I love the way it makes the house smell. Those cheese steak sandwiches also look delicious.
A nice recpe idea you have here. I am always looking for more ideas to keep the kids entertained with and this one might just do the trick so thank you for sharing it.