Easiest Pot Roast Ever Makes for TWO Great Meals

One of my favorite things to do on Saturday mornings is to watch the Food Network. If I'm cleaning or working around the house, I like to have it on because I never know what I might discover. Like this totally different pot roast recipe.

You can find all the details here: https://www.foodnetwork.com/recipes/mississippi-pot-roast-3517283

Though it's still done in a Crock Pot, this is not your typical brown gravy, onions/carrots/potatoes roast beef. Aside from being uber easy, it has a unique flavor that lends itself to some wonderful leftover possibilities.

Gather all of your ingredients.

Place the roast in the bottom of your slow-cooker and simply toss the other ingredients on top of it.

Put the lid on and cook on low for 8 hours.

Remove roast to plate and allow to rest 10-15 minutes.

Now, armed with a couple of forks, simply pull the roast apart and serve as you like.

Depending on the size of your roast and how many people you're feeding, you'll likely have leftovers. I always get a roast that's slightly bigger than I need so I'll be guaranteed to have leftovers for another quick and easy meal.

A couple of days later, it was time for roast beef sandwiches. However, since the flavors of this roast are so different and a little bit tangy, this calls for a different kind of roast beef sandwich.

Melt some butter in a skillet over medium heat. Add two slices of rye bread.

Top each with a slice of provolone cheese. I picked provolone because it's a mellow Italian cheese, perfect with the flavors of the meat.

Add some of your leftover roast to one side. Be sure to get some of the pepperoncini in there.

Cover with the other side and grill until both sides are toasted to a golden brown.

Since was for dinner, I cooked up some sweet potato fries as a side dish. The sweetness of the fries was a perfect match for the tanginess of the sandwich.

Now that's some good eatin'. Best of all, I had two meals that involved very little effort on my part, which gave me more time to write. 

Well, we finally got a tiny bit of rain here at the ranch. Emphasis on tiny, though it was a very soothing rain. And with the sun still shining, made for a nice photo op. 

That's Spanish moss dripping from the trees, but if you look closely, especially there on the bark of that darker limb, you'll see little diagonal lines. That's our rain.

So what do you think about this variation on your typical pot roast? Would you give it a try?

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Three-time Carol Award finalist, Mindy Obenhaus, lives on a ranch in Texas with her husband, the youngest of her five children, two dogs and countless cattle. She's passionate about touching readers with Biblical truths in an entertaining and sometimes adventurous manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more at mindyobenhaus.com. 

Visiting a Food Network Featured Restaurant!

with Missy Tippens

Earlier this summer, I was watching an episode of The Best Thing I Ever Ate. It was the Pizza episode. And they mentioned a pizza place in Atlanta. So I texted my son, who stayed in Atlanta this summer to work, and asked if he'd ever eaten there. He said, "Umm, yes. That's right next door to me."

:)

Soooo, very excited that he lives nearby, I decided I had to eat there sometime this summer. We took the opportunity on Monday before going to the Giants vs Braves baseball game, where we got to see my nephew, Buster Posy, who plays for the Giants.

First, two of my kids got dressed in their spirit wear, prepared to support their cousin! :)

Then we walked two doors down to Antico Napolitana Pizza. To read about it on Food Network, click here.

Once inside, we decided to get two pizzas for five of us--me, my three kids plus my son's fiancee (hubby couldn't be there). We ordered their most popular pizza, the one featured on the show: San Gennaro. And also ordered the Margherita pizza.

While we waited, we watched them cook in one of the three pizza ovens that hit 900 degrees.

The dough room was empty. They must prep in the morning, because their website says they serve until they run out of dough!

Before long, we had our pizzas! Here's what was left after we tore into the San Genarro. It had sauce made of San Marzano tomatoes, which is what I love to buy for my spaghetti sauce. Very sweet and rich. And was also topped by roasted sausage, Italian bufala mozzarella, sweet cipolline onions, and AMAZING sweet and spicy peppers. On the Food Network show, Aaron Sanchez called them dolche piccante peppers.

Here's your pizza tip for the day: Aaron also mentioned that they put cheese on the pizza before the sauce to keep the crust from getting soggy.

Ooey, gooey cheese!! The best thing ever.

Here's our second pizza. The Margherita, with San Marzanos, garlic, basil, and bufala. I read an article about the owner, and it said he flies in 500-600 cases of cheese from Italy each week.

Both pizzas were outstanding. With two hungry men (not to mention three hungry gals!), we cleaned the trays except for a few bits of crust. :)

Then we headed on to the game to watch Buster (my husband's sister's son) play!

While warming up. Photo taken by my father-in-law's cousin, James Cannon.

Here's my oldest son, his fiancee and my in-laws, who got us the tickets.

A gorgeous (yet terribly hot and humid) Atlanta evening.

We had so much fun getting to see Buster hit a home run!

Afterward, we got to go deep into the stadium, outside the locker room, to wait with other family and friends to greet the players as they headed toward the team buses.

We hadn't seen Buster since a family wedding in January, so it was great to have a few minutes to catch up.

Next week, I'll show you my pizza making skills. Unfortunately, I made the pizza before eating at Antico. But maybe I'll get a chance to try my hand again before then. :)

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