Two Days of Roast Beef

Monday and Tuesday's dinners both came from a roast I cooked in the crockpot on Monday. It was tasty, very tender and juicy. Monday, we had roast with potatoes and carrots straight from the crock. Tuesday, we used the leftover beef to make BBQ beef sandwiches. We made them light on the BBQ sauce to account for the kids' tastebuds, but then added in additional sauce for the adults once the beef was on the buns.

Day 1:
Crockpot Roast Beef with Potatoes and Carrots
3 lb. or so Angus roast beef, partially frozen
2 tbsp Worcester sauce
2 tbsp soy sauce
about a dozen baby carrots
3 medium potatoes, cut into chunks
2 cups water
1 tbsp or so Lawry's Seasoning Salt

I prepped the roast the night before and put the roast, soy sauce, Worcester and carrots in the crockpot and put it in the fridge. I cut up all the potatoes and put them in a separate covered bowl filled with cold water (to keep the potatoes from browning) and put them in the fridge as well. In the morning, I put the crock back on the heating element and added the potatoes (strained well), then the 2 cups of water and sprinkled the seasoning salt on top. Cover and simmer on low 10-11 hours. Serves 4 with plenty of leftovers.

Day 2:
BBQ Beef Sandwiches
leftover beef from day 1
3/4 cup favorite BBQ sauce
rolls or hoagie bread -- we used Kaiser rolls on sale at the grocery store that day

Mix the leftover beef with the BBQ sauce, then heat in the microwave about 2 minutes, until thoroughly warmed. Spread on rolls and add additional BBQ sauce to taste. Serve with leftover potatoes and carrots from day 1, or your favorite picnic sides. Serves 4.