French Dip-wich

2.5lb Beef Roast, Salt and Peppered. Allow to sit about 20 minutes.
Premix Broth: 2c Beef Broth, 1 Garlic Clove (Minced), 1T Minced Dried Onions, 1tsp Dried Rosemary, 1tsp Dried Thyme, 4T Worcestershire.
Spray Instant Pot with Butter Flavor Cooking Spray. Add Premixed Broth and place in Roast. Pressure cook on high for 45 minutes. (It’s okay if it’s not done. We are simmering it next.)
Remove Meat from Juice, RESERVING the Broth Juice. Cut up Meat. Set aside. Add a drizzle of Olive Oil to skillet. Heat skillet, add 1T Tomato Paste and fry Paste up. Add in Meat and mix around with Paste. Add in 1 Au Jus Packet and mix around. Then, add in 2c Reserved Broth Juice (Use water to reach 2c, if not enough. *See Notes). Bring to boil, then, simmer for about 5-10 minutes. Optional to Melt Provolone on top. Serve on Buns. Dip in excess Juices.

—
Freezer friendly: Allow to cool some. Freeze. Add to Crock to heat up.

I was making this as a freezer meal for later time eatings. In making the above recipe, it gave me about 3c of Broth Juice reserved from the instant pot. So, I had about 1c Reserved Broth Juice left, outside from the 2c I needed for the French Dip recipe. Instead of tossing it, I used that leftover juice and cooked some Green Beans, from the garden, and Pork Steaks. Just added all to the skillet, and cooked down juices. It was delish.

NOTES: If a more tamed flavor is desired, use desired ratio of Reserved Broth Juice, with Water. Just simmer a lil longer when you mix with Paste and Au Jus. Example: Instead of 2c Reserved Broth Juices, use 1 1/2c Reserved Broth Juice with 1/2c Water.

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Balsamic Pork and Buttered Cauliflower with Garlic Butter Crisps

1-2T Canola Oil (Or, other high temp oil)
2 lb. Pork Tenderloin
1-2 Onions
Carrots, whole, peeled, halved
Marinade (Premix in bowl):
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1tsp Yellow Mustard
2 Beef Broth Cubes, crushed
1tsp Himalayan Salt
1/2tsp Garlic Powder
1/2tsp Onion Powder
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme

Premix Marinade until dissolved.
Add Marinade into a ziploc bag (Let air out). Marinade Loin for several hours, flipping around.
In Instant Pot, add Canola Oil and heat up. Get to a good sizzle.
Carefully, remove Loin from Marinade (DO NOT LOSE OR DISPOSE ANY MARINADE!). Add leftover Marinade to a measuring cup. Top off Marinade, with Water, until it reaches a lil under 1c.
Once Oil is to a good sizzle, add in Loin. Sautee both sides for about 4 minutes on Normal Sautee.
Shut off heat (Cancel).
Take the reserved marinade/water, add to the Instant pot. Scrapping to deglaze bottom of the pan of flavor.
Turn Instant Pot onto HIGH Pressure. Seal Valve.
Pressure cook 20minutes. Quick release.
Flip Loin. Add in Carrots and Onions Around Loin.
Pressure Cook on High for about 13 minutes. Seal Valve.
Allow to remain on low slow natural release for about 8-15 minutes. Then, quick release.
Remove Meat from Juice, slice up and serve with carrots/Onions. Pour few Tablespoons of Juice over meat.

Cauliflower:
Kinder’s Buttery Steak House Seasoning (Sam’s Club’s)
Butter Flavored Cooking Spray

Spray Cauliflower with Butter Flavored Cooking Spray, toss. Season well with Seasoning, tossing.
Microwave: Add 2 T Water to bottom of bowl. Cover. Microwave until heated.

Garlic Butter Crisps:
Josephs Flax Lavash Bread (Lower carb can be used)
Butter (Or, oil of choice)
Garlic Powder
Himalayan Salt

Heat Butter in skillet. Fry each side. Sprinkle with Garlic and Salt.

Simple Roast

Beef Roast
Premix (Brush onto meat. Marinade 20min):
Beef Broth Cube, crushed (Optional)
1tsp Garlic Powder
1tsp Dried Thyme
1tsp Dried Rosemary
4T Worcestershire Sauce
1/2tsp Salt
1/2tsp Pepper
–
Butter Instant Pot
Saute til blended:
2c Vegi Broth (I use Cube+Water)
Add in meat. Pressure Cook with Seal for 45minutes.
Great on toasted and buttered buns with Mayo and Melted Moz. or Provolone Cheese. Or, on side of Mashed Potatoes and Gravy.

—–
A similar version to make our Roast Sandwiches:
In Instant Pot, add FROZEN 2lb Roast, add in: 3 crushed Beef Cubes + 3c Water, dissolved. Add in 1 Chicken Broth Cube, crushed. Add Garlic, Thyme, Rosemary, 1/4tsp Salt (Instead of 1/2tsp), Pepper, and Worcestershire. Instant Pot, Seal, and Pressure Cook HIGH for 2 hours. Quick Release. Remove from juice, shred. Top with Swiss or Cheese of Choice. Put onto buns. Mayo optional. Reserve Juice for dipping, or, save for a nice flavor Broth for later use.

Smoked Roast Steaks topped with Butter Garlic Shrimp

12oz. Shrimp, devein detail
Shrimp Marinade:
2tsp Olive Oil
1/2tsp Lemon Juice
1/4tsp Mustard Powder
4T medium Garlic Cloves, minced
1/2T Dried Parsley
1/4tsp Dried Dill
1/4tsp Himalayan Salt
1/2tsp Garlic Powder
–
Steak  (Ours was 2 lb Roast)
Marinade: 1T Olive Oil, 1tsp: Garlic Powder, Onion Powder, 1/2tsp: Himalayan Salt, Pepper
–
2T Butter
–
UP TO 3T Parmesan Cheese (OPTIONAL)
1/3-1/2c Heavy Whipping Cream

Premix Marinades. Brush Steaks with Marinade. Toss Shrimp with it’s Marinade. We smoked Steaks with Hickory Wood Chips, using our Oster Smoker/Roaster. (225-250 for 1 hour).
Sautee Shrimp with Butter in Skillet. Add in Parmesan and Whipping Cream. Simmer til juices are cooked down, some. Top Shrimp over Steak. Served with Mashed Potatoes, and,

Broccoli Mushroom Onion:
Saute all, in butter or oil. Add in a lil Soy Sauce. Toss. Eat. (Water can be added to keep from burning, during cooking.).

OPTIONS: You can cut up meat, top over Green Beans, dump Shrimp N Sauce over top.
Or, Serve with noodles (Zucchini Noodles!)

Smoked Apple Roast-wich

SMOKED PORK:
Charcoal (If using Charcoal Smoker)
Hickory Smoke Chips
Pork Roast/Butt/Shoulder
Apple (Gala), cored/sliced thin (Don’t Skip!)
Bacon Cheddar Cheese Slices
Buns, Mayo, Honey BBQ
–
Mustard Sauce (For Brushing. NOT TOPPING)
1/3c Mustard
1tsp Vinegar
1tsp Worcestershire
1/2tsp Lemon Juice
1/2tsp: Paprika, Brown Sugar
1/4tsp: Chipotle Powder, Course Black Pepper
1/8tsp Sea Salt
–
McCormick’s Grill Mates Barbecue Seasoning
–
Injection:
1/2T Salted Butter
2c Apple Cider
1T McCormick’s BBQ Seasoning
2T Honey BBQ Sauce
– Boil Injection Recipe til dissolved. Cool Completely.

Preheat Smoker to 250. Inject Pork with Injection (I didn’t use all, but, most! TRY NOT TO SQUEEZE THE MEAT!). Brush Entire Pork, lightly, with Mustard Sauce. Then, sprinkle all sides, WELL, with with McCormick’s BBQ Seasoning. Wrap completely in foil, sealing tightly. Cook about 5 hours at 250 (I kept it between 225 and 300, most times at 250.). Using HICKORY Smoke Chips, throughout (I just did…).
Last hour, remove from juices and set Roast on the grate in smoker, to smoke. Add fresh chips. Smoke at 225 for 50 more minutes. Remove, cut up. Top with BACON CHEDDAR Cheese Slices, to melt. Add to Grill Toasted Bun (We used Whole Wheat), spread one bun, lightly, with Mayo, and the other bun, lightly, with Honey BBQ. Top with thinly sliced Fresh Apple.

Served with:
GRILLED VEGIS:
Bag Sweet Mini Bell Pepper Mix
Sweet Potato, cubed
Onion
Drizzle Olive Oil
Good Sprinkle Dried Oregano
Good few Grinds Pepper
1tsp Jalapeno (Optional)
Mushroom (Optional)
– Wrap all tightly in foil. Cook on Grill til soft.

Check out our other Man-wiches:

For Recipe Click HERE

For Recipe Click Here – TURKEY Mushroom Swiss on Homemade Flatbread

Porter Burger with Creole Sweet Potato Fries

For Recipe Click Here

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For Recipe Click Here – Cheesy Explosives (Fallen Apart Cheese Burger)

For Recipe Click Here – Get the Most of Your Roasts – Tayby’s Style

For Recipe Click Here – Get the Most of Your Roast – Besto Pesto Wich-Os

For Recipe Click Here – Get the Most of Your Roast – Pepperoncini Roast-wiches

For Recipe Click Here – Queso Friskies (LEAN Queso Fresco Chicken Burgers)

Fall Time Apple Roast Stew

2-3 lb Large Cut Roast (I used Bone In Pork)
1/4tsp Sea Salt (Optional Step. See Options)
1/4tsp Ground Pepper (Optional Step. See Options)
1T Flour (Optional Step. See Options)
1.5T Butter (Optional Step. See Options)
–
1c Apple Cider (I used Essential Value)
1 + 1/2 Beef Broth Cubes
1 + 1/2c Water
1 Brown Gravy PACKET
1 Onion Soup PACKET
2tsp Worcestershire
1T Fresh Garlic, minced
2tsp Dried Parsley
1/2tsp Allspice (Cinnamon may work)
2c: Carrots, Potatoes, Onions
1c: Celery, Mushrooms (1-2c), Frozen Peas (Add Peas Last Hour)

Directions:
Cube Meat (Keep Bones, if any.). Mix Flour, Salt, Pepper, and Meat. Add Butter or Oil to Pan. LIGHTLY Brown the meat. Add Meat to Crock. Add rest of ingredients to Crock. Cook on High 1 Hour, then Low for 4-6 Hours.

OPTIONS (READ!!!):
– MEAT OPTION: You can SKIP Flour/Salt/Peppering/Browning the Meat. Just BUTTER Crock and add all to Crock, don’t cut up. Also, if you DO cut up, if your large cut contains Bone… ADD IT, for additional Awesome Flavoring!
– Instead of Cinnamon or All Spice, Try Jamaican Seasoning to give this a Twist. If using Jamaican, try substituting Potatoes for Sweet Potatoes!
– VEGI Options are Optional.
– I used 2c Water+2Cubes and 1+1/2c Apple Cider. Family loved it, but, I thought it could be tastier with a little less fluids. So, this recipe, I scaled back. Other option was to just add 1 more Broth Cube.

Chipotle Rasberry Pork-wiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T can Chipotle in Adobo Sauce, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding. Optional to double up on Sauce):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Butter Flavor Cooking Spray Crock Pot. Add, and mix, Beef Broth, Chipotle in Adobo, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.
 – CHECK OUT OUR Other Post: Get the Most of Your Roast- HERE

Loaded Roast over Mashed Taters

1 Large Cut (Pork or Beef)
2-4c Beef Broth (I used Water+Cubes)
1 can Cream of Celery
1 Pkt. Brown Gravy
2T Soy Sauce
1tsp Garlic Powder
1/2tsp Pepper
1T Dried Parsley
1T Dried Oregano
1tsp-1/2T Dried Basil (Optional)
1 Pkg. Baby Bella Mushrooms
3 med. Onions
1 Pkg. Baby Carrots
1c Celery
Optional (I did): 1/2-1 sm. can Tomato Paste, 1-2c Potatoes (Sweet or Reg.), 2T Mole
–
Favorite Mashed Potatoes (MADE THICK) add Green Onions… Try this version of tTt’s Mashed Taters.

Butter Flavor Cooking Spray Crock Pot. Add all. Serve over Thick Mashed Potatoes (Thick to hold consistency from Roast N Vegis).

—
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TONS of Recipes – Get the Most of Your Roast

For Recipe Click Here – Ye Fluthered Pot O’ Cattle (Irish Corned Beef and Cabbage)

 

Holy Mole Chili (Mole Chili) – (Options below on using this to Make a Stew!)

About 1-1.5 lb. Frozen Chicken (Large cut/Roast/Pork/Beef, works)
1 can Basil Oregano Garlic Tomatoes, undrained
1 can Black Beans, drained
1 can Kidney Beans, drained
2 can Chili Beans, undrained (I used 1 S&W Chili Seasoned White Beans & 1 S&W Chili Seasoned Pinto Beans)
1-3T Mole Sauce (I did 2T)
1c Beef Broth (I did 1 Cube + 1c Water)
1 Brown Gravy Pkt.
1/4c Water
1 Onion
2 Celery, halved long way, cut
1tsp Cumin Powder
1tsp Dried Oregano

Toppings (Opt.): Pico/Salsa, Sour Cream, Tortillas, Shredd. Cheese, Crackers

Add all to Butter Flavor Cooking Sprayed Crock. Cook on Low 5-6 hours. Eat Alone. With Rice (Cooked in Broth + Splash of Lime + Shake of Cilantro).

 *** Notes ***: I was even thinking of MAKING a STEW. Roast, Carrots, Onions, Peas, Celery, etc. 1c Beef Broth. 1/4c Water. 1 Brown Gravy Pkt. 1can Beans (Cannellini Beans), 1-3T Mole, 1tsp Oregano, 1tsp Cumin. 1/4tsp Pepper. (Debating 1-2T Tomato Paste).
But, Chili won. Maybe, I will make Stew soon.

Roast Stuffed Croissants

Leftover Large Cut Meat (Any meat works)
Cream of Chicken OR Mushroom
Frozen: Carrots, Peas, Chopped Broccoli, Corn
Optionals: Mushrooms, Onions
Fridge Croissants (2per Pocket)

Mix Meat, Cream of, Vegis. Spread out Croissants (I do 2 per Pocket) as big as you can, into square. Line in Mixture, in diagonal. Fold over corners. Bake according to Croissants (Mine went DOUBLE time).
—
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Little Bo Peep has Lost her Sheep… And, now we know why…! – Tay’s Irish Lamb Stew – The Pot O Gold at the End of the Rainbow

Lamb’s an excellent source of: Protein, Vitamin B12, Niacin, Zinc, and Selenium. A good source of Iron and Riboflavin. Lamb has over 5.5x more omega 3 than Tilapia. 40% of the fat in lean Lamb is monounsaturated fat, which improves Blood Cholesterol Levels and decreases your Risk of Heart Disease.

Large Cut of Lamb
– (Salt, Pepper, 1T Flour, 2T Oil for frying)
3T Real Bacon Pieces
3.5c Water
3c Beef Broth Cubes, crushed
1T Worcestershire
1 Pkt. McCormick’s Garlic Peppercorn Marinade/Season *SEE NOTES
1/2 6oz. can Tomato Paste
2c Fresh Mushrooms, halved
2 med./lrg. Potatoes
2c Fresh Onions
2c Fresh Carrots
1c Fresh Celery
2 Garlic Cloves, minced
1tsp Dried Thyme
1/2tsp Dried Marjoram
1/4tsp Dried Rosemary
1/2tsp Dried Oregano
1/4tsp Caraway Seeds
1/4tsp Onion Powder
1/2c Frozen Peas (Optional. Added last hour)
1/2c Rice (Not Instant. Added last hour.)

LIGHTLY sprinkle Lamb, all over, with Sea Salt and Pepper. Use about 1T of All-Purpose Flour to sprinkle/rub ALL around Lamb. Heat Oil, to sizzle, in skillet. Cook each side of Lamb for about 2-3minutes. Add Lamb to Butter Flavor Cooking Sprayed crock. Add rest of ingredients, adding Frozen Peas last hour. Cook on Low 8-10 hours. Serve with Croissants. Over Mashed Potatoes. Over Noodles. Over/Under Au Gratins or Scalloped Potatoes. However you’d like.
NOTES: Optional to use McCormick’s Garlic/Peppercorn Pkt. If skipping, cut back Water TO 3c.
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Tay’s Crocko’s Tacos with a DELICIOUS Jalapeno White Sauce

About 2.5lb., or so, Roast or Chicken (I did Frozen Chicken)
Fontera Red Chile Sauce with Roasted Tomato & Garlic (OR Old El Paso Red Chile and Roasted Garlic Mexican Cooking Sauce! If you can find it!!!)
1 Fiesta Taco Pkt. (Reg. works)
1tsp Garlic Powder
1/2tsp Dry Mustard Powder
1tsp Cumin
1/2tsp Dried Oregano
1/2tsp Pepper
1/2T Jalapeno, deseeded, minced
1 Dried Bay Leaf
–
Saute Vegis:
1 Pkg. Frozen Sweet Bell Peppers/Onions Mix
1tsp Extra Virgin Olive Oil
1/2tsp Dried Oregano
–
Sauce:
1/2c Sour Cream
1tsp Dried Cilantro
1/4tsp Lime (Fridge 100% kind)
1/4tsp Garlic Powder
1T-2T Fresh Jalapeno, minced (I did 1T)
1/8tsp Sea Salt
1/8tsp Dill Weed (Optional, I believe I skipped..?)
1tsp Wishbone Ranch Dressing PACKET

Toppings: Shredded Cheese, Lettuce, Tomatoes

Premix Sauce. Set in fridge til use. Butter Flavor Cooking Spray Crock Pot. Add first 10 Ingredients. Cook on low til Chicken is cooked. Shred, add back to crock. Allow to cook about 20 more minutes. Saute Vegis on skillet. Top Hard Shells or Soft Shells with Chicken Mix, Vegis, Sauce, Shredd. Cheese, Lettuce, and Tomatoes.
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube
–
Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)
—
OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Alarmed Italians (Spicy Italian Wiches or Wraps) – Mild Option Available

3.75 Pork Shoulder
1 Vegetable Broth Cube (1c worth) + 1c Water
1 Beef Broth Cube + 1c Water
1 16 oz. jar HOT Giardiniera (Mild is available, as well)
1 large Onion
1/2 Green Bell Pepper
1 nice size Dried Bay Leaf
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
1 WISHBONE Italian Season/Dressing Packet *See Notes
–
Turkey Pepperoni Slices
Thin Pastrami Slices (OR Peppered Salami) *See Notes
Shredded Italian 6 Cheese
–
Bread/ Wrap of Choice
Mayo

LIGHTLY/BARELY Butter Crock Pot. Add in all, EXCEPT, bottom 3 ingredients. Cook on low 8 hours. LAST 1-2 hours, top with layer of Pastrami. Layer of Pepperoni. Then, top with cheese. Cook remaining time. Serve on toasted buns, loaves, hoagies, wraps, lettuce leaves, etc… Of Choice.

NOTES: Wishbone Italian Season Packet is optional. We loved it, so sticking with it. Another packet (Onion, Au Jus, etc.) can be used in it’s place (If so, I’d add 1/4c water- I have yet to try, so use your own judgement). It’s also optional to skip packet, all together… Also, have yet to try.
Pastrami can be cut into strips or chunks. If you put on with whole slices, put UNDER Pepperoni. Otherwise, you will scoop out all the top with it… FYI.
–

On Bread/ Buns/ Hoagies of Choice:
Low Carbs? Try Lettuce Wraps:

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Easy Breezy Stewy (EASIEST Hearty Stew)

Our NEW Go-To Stew Recipe. AMAZING!

About 1.5 lb Large Cut (I used Pork! Was GREAT!)
2c Water + 2 Beef Broth Cubes
1 can Tomato Soup, undiluted
1 Onion Soup/Dip Packet
1.5c Potatoes, diced
1.5c Carrots, sliced
1 sm. Onion
1c Celery, cut long way, sliced
1/4tsp Garlic Powder
1tsp Worcestershire Sauce
1/4tsp Pepper
1/2c Frozen Peas (Add last 30 minutes)
–
Rice for Serving (Optional)

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low about 8 hours. Stirring occasionally. Serve with a few spoons of plain Rice (Optional).

—
Garlic Toast
1/2 tsp Olive Oil
2T + 1T Butter
1/2T Fresh Garlic, minced
1/4tsp Garlic Powder
1T dried Parsley
2tsp grated Parmesan Romano Cheese (Store shelf kind)
1/2tsp Dried Italian Season
1/8tsp Onion Powder
1/8tsp Sea Salt

Microwace 2T butter til boils. RIGHT AWAY, add minced fresh garlic. Set a few seconds. Then, add rest of seasoning, stir. Add in last tablespoon of butter. Microwave about 25-30seconds. Allow to set, to blend. I made when I started stew. So, it sat about 8 hours prior.
Cut bread. Microwave few seconds to soften/melt spread. Brush onto bread. Bake 425 for about 10minutes, or til toasted. Flipping 1/2way.
Cheese Bread: Sprinkle with cheese (We use Moz. or Italian) after 1/2way flip.
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Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)

Added a New Recipe to Our Post:  Get the Most of Your Roast !
“Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)”

1.5-2lb Pork Shoulder (Or Large Cut of Choice)
1.5 TO 2 cans Cream of Mushroom, undiluted (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced
–
Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve over biscuits*, I used fridge biscuits, sprinkled pepper on top, pressed outward to enlarge some (And to kinda press in pepper), bake accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

— Check Out Our Post: Get the Most of Your Roast for this and MANY MORE Recipe Ideas for your Large Cut Meats —

Loaded Mock Potatoes (Cauliflower):
Head of Cauliflower (Diced Potatoes CAN be used)
Extra Virgin Olive Oil (EVOO)
1/4tsp Pepper
1/8-1/4tsp Sea Salt
1/4 Garlic Powder
Sauce:
1tsp Dried chives
1/3c Sour Cream
1/3c Salsa Con Queso + 1T to toss at end
4-5T REAL Bacon Bits
1/4tsp Cajun Season
1/4 Cheese and Garlic (Corner’s Market from Fleet Farm)
1/4c Shredd. Cheddar Cheese

Premake sauce, place in fridge til use. Break up cauliflower and remove tough stems. I place EVOO in spray bottle, add a lil water… Spray cauliflower (Spreads more for less use). Sprinkle with sea salt, garlic powder, and pepper. Bake 375 for 20minutes, uncovered. Remove, toss with cheese sauce. Sprinkle cheese over. Bake 10 more minutes.
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Get the Most of Your Roast

There are Many-A-Ways to enjoy your large cuts. These recipes use Pork or Beef. With the purchase of a pig, we used Pork for all these. It was WONDERFUL!!! Cooked on Low. In  LIGHTLY Buttered Crock or Butter Flavored Cooking Sprayed Crock. Choose to amp some of these up with Bell Peppers (Added 1/2way) or Mushrooms. Also, flip meat halfway through. Trying to cut calories or carbohydrates? Try using wraps, egg rolls, or cabbage leaves, instead. Chicken can be tried with some of these, as well! Try adding halved potatoes to some of these, for sides!
TRY FREEZING THESE! Bam! Done! You’re Welcome.
CHECK BACK … We have more we will be adding!

Tay’s Roast-ier-er Roast Wiches
1.5lb.-2lb. Large Pork or Beef (We used Pork Butt)
2 Beef Broth Cubes + 3c Water
Onion Soup Packet
Au Jus Packet
1T Butter
1tsp Worcestershire
1 Garlic Clove, minced
1 Onion

Add to Butter Flavor Cooking Sprayed Crock. Stir Well. Add in meat. Cook on low 6-8 hrs. Now, just pick which way to eat (2 Pics below)…
»»»Two ways to serve this on Sesame Seed Buns«««:
–  Top meat w/ Provolone, melt. Mayo up the lightly toasted bun. Serve up.

– OR:

–OR… With Spoonful of TAYby’s Sauce, spread on one Bun. AND a Spoonful of Prego Creamy Cheddar Sauce (Or Favorite Cheese Sauce), on other!
TAYby’s Sauce (Premake):
1/3c-1/2c Ketchup (I did 1/2c)
1-2tsp Water (I did 1.5tsp)
1T White Vinegar
1/4tsp Louisiana Hot Sauce
1.5tsp Worcestershire
1tsp PACKED Brown Sugar
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Paprika
1/8tsp Sea Salt
1/8tsp Pepper
Lil shy of 1/8tsp Cayenne Powder
—   —   ——   —   ——   —   —

Pepperoncini Roast-wiches
1.5-2lb. Pork Butt
1 WISHBONE Ranch Dressing Packet
1 WISHBONE Italian  Dressing Packet
12oz Jar Pepperoncinis, RESERVE 1/3 juice from jar, cut stems off
1/3 of Juice from Pepperoncini Jar
1c Red Onion
2 Beef Broth Cubes, crushed some + 2.5c Water
1tsp Extra Virgin Olive Oil (Yes, this is an ingredient-Add!)
1 Garlic Clove, minced

LIGHTLY Butter Crock or Butter Flavor Cooking Spray. Add all to crock, except Meat and Pepperocinis. Stir. Drain pepperocinis til about 1/3 of jar left. Add 1/3 juice to crock. Dump pepperocinis onto plate (Be sure to capture juices). Cut stems off. Dump into crock the pepperocinis AND the juices left behind. Cook on low 8hrs. Top with Provolone Or Moz. Cheese and sprinkle with Grated Parm. Cheese (Store shelf kind). Serve on Sesame Seed Bun with Mayo.

(((I’ve tried this recipe, a while ago, w/ Au Jus Packet instead of Italian. It’s in our Vacation Meal post. But, needed tweeking. If you do this, add in 1/4tsp Garlic Powder, Pepper, & 1/4tsp Onion Powder. You “Can” up the water to 3.5c + 3 Beef Broth Cubes. Or leave it 2.5c+2cubes, your call.)))
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Pesto Wich-Os
1.5-2lb Pork Butt Roast
4oz TO 8oz Jar of Pesto (We used 8oz! Classico Brand)
2 Beef Broth Cubes, crushed + 2c Water
4T REAL Bacon Bits
1T Parmesan Cheese (Grated Store Shelf Kind)
1tsp Dried Oregano
1 Garlic Clove, minced
1c Red Onion
1/4tsp Sea Salt
1tsp Balsamic Vinegar
1c Spinach, chopped

Lightly Butter Crock, LIGHTLY. Add all ingredients. Cook on low about 7-8hrs. Serve on bun with Mayo and Cheese (We used Italian 6 cheese). Use extra sauce in crock for dipping!
You can use wraps, as well.
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Balsamic Porkies
Pork
1 Beef Broth Cube + 1c Water
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1/4tsp Mustard Powder
1tsp Dijon Mustard
1/2tsp Dried Oregano
1/4tsp Garlic Powder
1/2 Green Pepper (Add later)
1 sm. Onion (Add later)

LIGHTLY Butter Crock Pot. Add all, EXCEPT, vegis. Cook on low 4-6 hours. LAST 45min-Hour add in vegis. AT END, chop up meat. Serve on buns, or wraps, with Tomatoes, Provolone, and Mayo.
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BBQ Roast Wiches
2lb Pork Prime Roast
2.5c Water + 2 Beef Broth Cubes, crushed
1/2T Butter
4T of McCormick’s Grill Mates Memphis Pit BBQ Rub Packet (OR Texas)*
1c Red Onion
1/8tsp Pepper
1/3c Sweet Baby Rays HONEY BBQ Sauce (Last hour)

Add all, EXCEPT MEAT AND BBQ SAUCE, to crock. Give a good stir. Add in meat. Cook on Low 8 hours. Last hour, shred meat and add BBQ sauce. Serve on Sesame Seed Bun with Moz. Cheese and spread of Mayo.

*We have liked Texas style the best, for other recipes. But, store only had Memphis, which worked out nice. There is another type we tried, and DID NOT CARE FOR. So, try to stick with either of these two. Tho, for this recipe… I’ve only tried Memphis, thus far.
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Gravy Train with Biscuit Wheels
1.5-2lb Pork Shoulder
1.5 TO 2 cans Cream of Mushroom (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced
–
Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve on Bisctuits*, I used fridge biscuits, sprinkled pepper on top, pressed to enlarge some, baked accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.
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The Porky Mexi ChinaManwiches
1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar
–
Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt
–
Sesame Seed Buns or Wraps

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to LOW or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.
*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
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1.5 lb PORK Roast (Or More)
–
2c Apple Cider (Essential Everyday 100% Juice-Apple CIDER)
2 Beef Broth Cubes, crushed
1/4tsp Smoke Liquid
1.5-2tsp Brown Sugar (I did 2)
1tsp Cinnamon
1/2tsp Pepper
1/4tsp Garlic Powder
3/4 Med. Onion
1/2T Garlic Cloves, minced
–
1/3c Reserved Crock Juices (After Cooking), or more to taste
1/4-1/3c HONEY BBQ Sauce (Later adding)
–
Buns of Choice
Tay’s Mustard Sauce (Recipe below)

Add, and stir, Apple Cider, Broth Cubes, Smoke, Sugar, Cinnamon, Pepper, Garlic Powder, Onions, and minced Garlic in Crock. Cook on Low 6-8 hours. Shred Meat. Reserve 1/3c Cooked Juices. Toss rest of Juice (OR SAVE for serving time sandwich DIPPING!). Mix together Reserve Juices and the BBQ Sauce. Add Shredded Meat to Crock. Stir in BBQ Mixture. Cook on Warm or Low for 15-20 minutes. Serve on Buns with a drizzle of Tay’s Mustard Sauce:

Tay’s MUSTARD SAUCE Recipe:
1/4c Regular Mustard
3T Mayo
1/2tsp Brown Sugar
1/2T White Vinegar
1tsp Worcestershire
1tsp Lemon Juice
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Paprika
1/4tsp Chipotle Powder
1/4tsp Pepper
1/8tsp Sea Salt
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1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T Chipotle in Adobo, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)
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Sauce (Later adding):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Add, and mix, Beef Broth, Chipotle, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.

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Some other Meals that could use Large Cuts:
– Zesty BBQ Wiches
– Carne Asadas
– One Mad Hot Pig Chop Stewey
– Chillin Chick N Pig (Pork N Chicken Green Salsa Chili)
– Moo-Jitas
– Adobo Pork
– Italian Roast
– Chili Con Carne
– tTt’s Spicy Little Jerks (The Best Jerky)
– Reuben Soup
– Salisbury Pork
– Chickity China the Chinese Chili (Chinese Chili)
– Moo Shroom N Barley Soup (Beef Mushroom and Barley Soup)
– Ye Fluthered Pot O Cattle (Corned Beef N Cabbage)
– Sesame Cow Slab N Asian Vegis
– Piggy Enchiladas
– (Piggy’s Apple Stew) Apple Pork Loin Stew

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Italian Roast

2lb Roast
6 slices Bacon+ 1/2tsp Grease (Baked, blended. Reserve grease)
1.5T Olive Oil
1c Water + 1 Beef Broth Cube (Crushed)
1.5c TO 2c jarred Rinaldis Traditional Marinara Sauce
1/2c + 2T Cabaret Red Wine
3/4tsp Red Wine Vinegar
1 Carrot, shredded
1 Celery
1 nice size Onion
1 Green Pepper
3/4c Mushrooms, sliced
1/2tsp Garlic Powder
2tsp Dried Parsley
1.5tsp Italian Seasoning
1/8tsp Sea Salt
1/4tsp Ground Pepper
Other options, add in: 1can Cannellini Beans (Drained)<-I wanted to add, forgot to buy. Will add next time! 1/2c zucchini, sliced and halved.

Line pan with foil. Bake Bacon, reserving grease. Blend up bacon. Lightly Salt and Pepper Roast. Heat oil in skillet. Brown each side of roast. Butter Flavor Cooking Spray Crock. Add Roast to crock. In pan, you cooked roast, add in red wine. Allow to simmer a few minutes, stirring up bottom stuff that’s stuck to pan (Deglazing). Add wine to crock. Add in rest of ingredients. Cook on LOW for 8hours. Remove meat and cut up. You can choose to scoop out excess grease, at this point (Clear stuff floating at top). Add cut up meat back in. Enjoy.
I served with Garlic Toast and My Parm. Green Beans (Also uses Bacon Grease from above)
Leftovers served on taco shells!
*You can try to trim excess fat from meat, prior to browning.

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tTt’s Spicy Little Jerks (The BEST Jerky)

Low Carb Low Cal Snack

RECIPE:
2 lb. Beef (Grab whatever steak/roast on sale… In the end, it’s all Fricken Tasty!)
Hi Mountain Seasoning’s Jerky Cure & Seasoning ORIGINAL BLEND:
– 1T of Season Mix (Darker Powder) 1T+1tsp Cure (Per instructions)
1tsp Cayenne Pepper Powder
1tsp Liquid Hickory Smoke
1/4c Teriyaki Sauce
Tasty option: Season, well, the tops (When you first put on dehydrator) with Fresh Cracked Black Pepper.

2lbs of meat I used this time around. Cut into strips about 1/4in thick. Sometimes, I make nuggets. Your choice. They say to cut off the fat. After long periods, it can go rancid. But, we eat this so fast there’s no need to worry about ever getting there.


Add ingredients into a bowl with meat.


Get your hands dirty and mix it well.


Add to ziploc bag and make sure it’s pretty air tight. MARINADE 24hours. Flip and mix around bag around half way through.


Dehydrate 4 hours. Keep in mind, it gets harder as it sits after dehydrating.


Store in airtight container.
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All in One Steps:

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Can also do slabs of meat. Jerky.