Tasty Tuesday

I was blog surfing through Andrea Murphrees blog when I stumbled upon her friends The Willis Family blog and came upon the greatest recipe ever! So I want to thank the Willis Family who posted this recipe and got it from Andrea Murphree who got it from here. So if your not confused enough already I will just post the recipe:

Juicy Pot Roast Sandwiches

1 (2-lb) beef chuck roast (The Willis blog said 4lbs and I agree 4 lbs was the perfect amount for this recipe)

8 whole cloves garlic, peeled

Cracked black pepper

1 (14-oz) can beef broth

½ c. Allegro Original Marinade (I used hot and spicy and I think it added a lot of flavor)

4 (8-inch) loaves New Orleans-style French bread or 1 baguette, cut into 4 pieces

4 T. butter, softened,

divided1 yellow onion,

sliced1 green bell pepper,

sliced4-8 slices Swiss or Provolone cheese

White Horseradish Sauce

Preheat oven to 250 degrees. Place pot roast in a baking dish just big enough to hold the meat. Make 8 deep, little cuts throughout the roast and insert a whole clove of garlic into each one. Season roast generously with cracked black pepper. Pour beef broth and marinade over roast and cover tightly with a sheet of aluminum foil. (I let it marinate over night in the fridge.) Bake for 5 to 6 hours. When roast is done, it will be so tender, the meat should literally fall apart. Drain juices into a bowl or container to reserve for au jus dipping sauce. Melt 2 T. of butter in a cast iron skillet. Add onion and bell pepper and saute until soft and slightly browned on the edges. Roves from skillet and set aside. Slice French bread horizontally, about ¾ of the way through, leaving one edge intact. Spread remaining butter on inside surface of French bread and toast. Layer each toasted French load with shredded pot roast, sautéed onion and bell pepper and cheese. I added the horseradish sauce and then closed it up and put it back in the oven to make it gooey. Serve with a side of au jus for dipping

I scooped out the bottom of the bread so the roast would sit down in it and I could add more meat on the french bread.

I used swiss cheese

Almost never found this brand but I got it at Kroger on isle 7 and I prefer the hot and spicy (it would be good on steaks too!)

Saute onions and peppers

Yummy roast with A LOT of cracked pepper on top.

I took out the garlic cloves and chopped up the roast and loaded it on the french bread, the hot and spicy marinate makes the BEST au jus.

Even if you don't like the sandwich this recipe makes a wonderful roast.

I bought pre-made horseradish sauce but here is the recipe

White Horseradish Sauce:

2 c. sour cream

½ c. prepared horseradish

1 t. salt½ t. white pepper

1 T. Worcestershire sauce

2 T. freshly squeezed lemon juice

2-3 dashes LuLu’s Perfect Pepper Hot Sauce

1 t. freshly chopped rosemary, optional

Thanks again Andrea and Willis Family!!!