A Mother's Time Saver

This is for everyone in my life who needs to save time in the kitchen. I bought a beef roast at Sam's Club yesterday for $10.00. It was almost 6 pounds so here is what I did with it. I cut it in half for two meals. An added bonus is that there is only one mess to clean up. Here is what I did....

#1 --Tonight's Dinner

French Dip Sandwiches
4 lb. Cross Rib Pot Roast 2 tsp. Salt
½ tsp. Pepper 1 tsp. Marjoram Leaves
1 tsp. Thyme Leaves 1/2 tsp. Oregano
4 Cloves Garlic 1 Can Beef Broth

Cook beef in a 4-quart-Dutch oven over medium heat until brown on all sides, reduce heat to low. Sprinkle with salt, pepper, marjoram, thyme, garlic, and oregano. Add beef broth to pan. Heat to boiling; reduce heat. Cover and simmer for 3 ½ hours. Slice meat and serve with Au Jus sauce and rolls. If desired serve with sautéed peppers and onions.

**I cook mine in the crockpot on low for the day. We also top ours with Swiss cheese. My whole family loves these.



#2 -- For a day next week

Marinated Beef on Buns
3 ½ C. Ketchup 2 Med. Onions, Finely Chopped
1 ½ C. Packed Brown Sugar 1 C. Soy Sauce
½ C. White Vinegar ½ C. Vegetable Oil
4 garlic Cloves, Minced ¼ Tsp. Ground Ginger
1 Beef Eye Roast (3 pounds) ¾ C. Water
12 Sandwich Buns, Split
In a large bowl, combine the first eight ingredients. Pour half of the marinade into a large resalable plastic bag; add roast. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place the roast in a large roasting pan. Combine water and reserve marinade; pour over roast. Cover and bake at 350 for 2 hours or until meat is tender. Let stand 15 minutes before slicing. Serve on buns. Yield: 12 servings.
Note: I cooked this in the crockpot and shred the meat.

***I put the meat in a zip lock with half of the marinade. The other half in a different bag. I put both bags in the freezer. As the meat un-thaws in the refrigerator, it will marinate.