I really like this recipe for beef roast, adapted from Robin Miller’s cookbook. This is more of a summertime version of pot roast, with sweet, tangy flavors.
In my version below, you’ll notice it goes in the crock pot, which means my kids and I are spending our day having fun together outside and at the pool, and then coming home to a house filled with a wonderful fragrance!
TIP: If you are using veggies like sweet potatoes and butternut squash, put those in 1-2 hours before you want to eat. My butternut squash was mushy after 8 hours!! My celery, onion and carrot do fine for that long, but not the soft fibrous vegetables.
I like to use the leftovers for things like BBQ beef sandwiches, beef empanadas, and beef and cheese quesadillas.
- 5- pound pot roast (chuck, rump, your favorite cut)
- Salt & pepper
- Root vegetables (carrot, celery, onion, butternut squash, sweet potatoes, celery root, leeks, turnip)
- 15-ounce can tomato sauce
- ½ cup packed brown sugar (light or dark)
- 1 tablespoon cider vinegar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Place roast in crock pot and sprinkle with salt and pepper.
- Chop all vegetables and lay underneath and on top of roast.
- Mix remaining ingredients to make a sauce and pour over roast.
- Cook in crock pot on low for 8-10 hours.
What meals do you like using your leftover beef roast in? Do you have a good summertime version of beef roast?