I love cooking roasts just because I can put them in the fridge and still eat the leftovers the next day.
As a child who grew up in a house full of meat lovers, I ate meat almost every day. Mom served the meat with vegetables, mostly steamed, but sometimes sauteed in butter; or with mashed potatoes and gravy just to put at least something healthy inside our bodies. If there were leftovers for dinner, Mom made us sandwiches the next day and they still tasted so good , most especially with the right condiments! I love mine with a lot of lettuce leaves, cheese, a couple of slices of cucumber and tomatoes, and a little bit of mayo. We just love meat so much that we could eat them with anything!
Now that I live far from my family, I pretty much still do the same thing. Since it’s only me and my boyfriend at home, we have more leftovers for the next day. He turns his parts of the pieces into some kind of barbecued steak, while I turn mine into a simple sandwich. Regardless, pot roasts are my savior these days. Please check out this recipe for an easy take on an eye of round roast! It’s the easiest roast recipe I’ve ever done.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with your favorite red wine.
