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Roast, Roast, and More Roast

When it comes to cooking roast, it's hard to pick a favorite method or recipe. We polled the Bateman family to give you a list of some of the best.
There's the basic pot roast, which is anything but basic when cooked using the 4 packet method: ranch packet, Italian seasoning packet, onion soup packet, and brown gravy packet. Cook it low and slow. Makes for perfect leftovers on sandwiches too.
Some favorites around here are French dip sandwiches and BBQ beef sandwiches. Another recommended sandwich recipe is this instant pot hot beef sandwich.
More in the mood for Mexican food? Shredded beef makes any dish better. Try these recommended favorites:
One of the best things about roast is you can usually stretch it to more than one meal. The week of Halloween I made shredded beef enchiladas and the roast was so big that I had a bunch of beef left over. I saved it in the fridge for a couple days then decided to adapt the chili recipe below to use ground and shredded beef instead of steak. It was incredible and my new favorite way to make chili.
Crockpot Chili with shredded beef:
(Adapted from Everyday Reading)
  • 1 cup dry pinto beans sorted and rinsed
  • 1 can dark kidney beans
  • 1 can black beans
  • 1 pound ground beef (cooked and drained)
  • 1 pound cooked shredded beef
  • 1 14- ounce can whole peeled tomatoes, with juice
  • 2 cups broth any kind
  • 1/2 yellow onion diced
  • 2 Tablespoons tomato paste
  • 2 Tablespoons brown sugar
  • 2 1/2 Tablespoons chili powder
  • 1 Tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  1. Toss everything but kidney and black beans in the slow-cooker and cook on low for about 8 hours. Add more water or broth if needed. Near end of cook time add two cans of beans. Serve with the toppings of your choice!

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