Perfect Shredded Roast Beef Sandwiches

My diet could be identified as “flexitarian.” A flexitarian diet is semi-vegetarian, meaning I eat plant-based foods with the occasional inclusion of meat. I have nothing against meat personally. But I’m a texture-eater, and omg meat (chicken, beef most times, pork) is so hard to chew and swallow. I’m a freaking 4 year old who won’t finish their meal. It’s the stupidest thing. So I eat a lot of fish, because for some reason I have no problem with it. What’s the most ridiculous part of this double standard is that I love any and all seafood. Shrimp, scallops, clams, OCTOPUS. I love eating OCTOPUS. What even is my life. Nothing makes sense.

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So, uh, I made a pot roast. Here’s why this works for my stupid broken palate: pot roast is slow cooked to the point of melting-in-your-mouth bites of meat that have also been infused with fresh vegetables and broth for hours. I dunno, it works.

I made this recipe to take on our family camping trip (my side), and it was a HUGE hit. This meal was a labor of love to share with the ones I’m closest to. You don’t have to shred this and put it on sandwiches like I did. It’ll taste incredible on its own. My mom was already bringing chili, and I wanted to switch things up from a stew so we wouldn’t have similar soupy meals two nights in a row.

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Camping was HOT. The mid-west is a crazy, perilous place. It’s still the raging 80’s during the days here. We were promised rain to cool things down multiple times with nothing to show until the last day. And it still wasn’t cool. The heat and humidity brought a small plague of stink bugs with it, so we were battling those all weekend. But crazy weather aside, it was great! Low-key, lots of chilling. We went with the nephews to a snake exhibit and then watched a short film about owls. All participated in pumpkin carving. Overall it was a success. I meant to take more pictures; such is life. But here are some of Elle and the nephew trio.

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Shredded Roast Beef Sandwiches

  • 3 lb roast

  • salt and pepper

  • 4 stalks celery, cut in thirds

  • 4 carrots, peeled and cut in large pieces

  • 1 onion, cut into wedges

  • beef broth

  • fresh/dried rosemary

  • oil/ghee

  • sourdough bread

  • tomato slices

  • jalapeno slices

  • mayo

  • sriracha mayo (just the two mixed together to taste)

Preheat oven to 275. Heat oil/ghee in a dutch oven on medium-high heat. Season roast generously with salt, pepper, and rosemary. When pot is hot, add carrots, celery, and onions, stirring occasionally until lightly browned in places, then set aside. Add the roast to the hot pan, cooking for 1 minute per side for all sides of meat, then remove from pot. Add some broth to break up cooked bits at the bottom of the pot, then add the meat back in. Add enough broth to cover the roast halfway and top with vegetables. Place a lid on the pot and place in the oven. Cook for 3 hours, then remove and let cool, saving broth and veggies for another use. Shred the roast with two forks. To assemble sandwiches, place two slices of sourdough bread on plate. Spread mayo/sriracha mayo on one or both slices. Place a generous amount of shredded beef sandwiches on bread, and layer with tomato, jalapeno, or whatever else sounds good. Top with other slice of bread, and dig in!

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