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Tasty Tuesday: Pulled Beef Sammiches

 I’ve been using this recipe for beef sandwiches for a while now. It’s easy and delicious. We generally do not dip, just deli buns, beef, provolone cheese tossed under the broiler for a bit. 

This last week, I forgot to buy the French onion soup mix so here’s what I did instead. I lined the crockpot (if you aren’t using liners, go get some (aff links incoming)), put in a whole frozen beef English roast fat cap up, sprinkled with salt and pepper, added 4 cups of water, added two teaspoons each of Better than Bouillon beef and onion. Put it on low for 8-10 hours, occasionally stopping by and stirring the liquid and spooning it on top of the meat. When you’re ready to eat, pull the roast out put it on a sheet pan with a rim and use two forks to shred the meat, removing fat and anything tough looking. Put the meat back into the liquid. The turn on your broiler, make the sammich but putting in the meat, some cheese on top and then under the broiler until they’re all melty. You can serve the juice on the side or not. Either way, it’s delicious. I hope you enjoy!


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