This delicious beef makes great sandwiches for a picnic, party or camping trip. The meat has a tempting from-scratch flavor that beats deli cold cuts. My family has savored these sandwiches for many years.
A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices.
-Mary Welch, Sturgeon Bay, Wisconsin
My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it.
The addition of hot sauce zips up this cut of meat. It takes me back to spicy dinners I enjoyed as a child in the Southwest. I like to use the leftovers in different dishes-including barbecued beef sandwiches, quesadillas and burritos. —Carol Stevens, Basye, Virginia
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
I added roasted apples, cherries and onions to turn ordinary pork into a "break-away" dish and I haven't turned back since. There is a short time frame between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois