INGREDIENTS
1 Roast
3 qts Water (approximately)
4 Potatoes
8 Slices Bread
2 TBSP Flour
Brown both sides of your roast on a skillet before cooking. Place roast in a crockpot with water on low heat for 6-8 hours. Roast is done with meat easily falls off. Pull the roast out and cool.
While your roast is cooling, peel potatoes and boil, then mash for mash potatoes. Also, pour the roast broth from the crockpot into a sauce pan. Boil and add 2 TBSP flour to thicken into gravy. Add salt and pepper if desired. Cut bread slices in half. Shred cooled roast. Add roast to the bread to make sandwiches, put the mash potatoes in the center (between sandwich halves), and drizzle sandwiches and mash potatoes with gravy. Enjoy!
Makes 4 servings. Freeze remaining shredded roast for roast beef sandwiches or to use in a stew at a later date.
When Beth went from the busy world of Marketing to the even busier world of SAHM, she refocused her energy into 