Over the next two weeks my life is going to consist of rummaging through old cookbooks and dishes, packing boxes, and lots of chaos. Have you ever tried packing up your contents with two eager, pint-sized helpers? Yep, loving chaos.
And now for the big news. Drum roll…
I’m moving into the garage.
Dustin and I are about to embark on a total kitchen demolition and remodel. This means everything must be packed up and shipped out to our tiny garage where I’ll be cooking, in the Florida heat, for the next three months. I won’t leave you guys behind on our journey. In fact, I’m so excited to invite you to join us. My plan is to share little updates here and there (with photos) mixed in with the regular chatter–recipes, DIYs, simple tips. It’s going to be fun.
I’ll admit the whole idea is like a fairy-tale at the moment, until I think about the garage scenario. I know, it’s all part of the whole remodel business, at least that’s what everyone keeps telling me, but Florida is hot (beyond hot) during the summer, and our garage is the hottest part of the entire house. Moving a gas oven in the garage for three months so I can cook food for my family and all my wonderful blog friends here at Live Simply is going to take the word hot to a whole new level. Basically, I’m moving into the world’s first kitchen sauna. I’ll be keeping lots of ice cold kombucha and Frappuccinos on hand. I’ve also decided my crock-pot and Dustin’s grill are going to be my new best friends.
One of my favorite summer meals is a pulled sandwich–beef, pork, anything–as long as there’s perfectly moist shredded meat nestled between a warm bun, I’m there! Pulled beef or pork is a super easy treat to make at home since most recipes require cheaper tough cuts of meats: butts, shoulders, chuck roasts. Not only are these cuts of meat cheaper than a summer steak, they also require slow-cooking to tenderize the meat to the perfect “pulled” consistency. Hello, crock-pot!
Can you see my future over the next three months? Pulled beef sandwiches, pulled pork tacos, pulled everything! Hallelujah!
Crock-Pot Pulled Beef Pot Roast Sandwiches are one of my all-time favorite dump-and-go summer meals. After searing the beef and onions on the stove-top, the crock-pot does the rest of the work, cooking the meat to pulled perfection. After hours of slow-cooking, the most tender pulled sandwiches come together in just minutes with butter, cheese, a bun, pickles, sauerkraut, homemade mayo (I like to add a bit of chipotle spice), and anything else your stomach desires. There’s no overloading these sandwiches, so pile the fixings high.
With a recipe like this, a hot summer garage isn’t looking so bad!
Crock-Pot Pulled Beef Pot Roast Sandwiches
Crock-Pot Pulled Pot Roast
- 1 TB softened butter per sandwich
- 2 pickles per sandwich
- 1 slice cheese per sandwich, I like sharp cheddar
- Sprinkle the chuck roast with a generous helping of salt and pepper on each side. Set aside.
- In a large skillet, over medium-high heat, add the olive oil until hot, but not smoking. Add the halved onions and saute just until brown and translucent, about 4-5 minutes. Note: I've learned some ceramic crock-pots may be used on the stove-top in place of a skillet. You will want to check with your crock-pot manufacturer before trying this. Push the onions off to the side of the skillet.
- Add the chuck roast to the center of the hot skillet and brown on each side for 3-4 minutes. Remove the skillet from the heat.
- Add the onions and chuck roast to the crock-pot. Pour the broth over the top and the fresh rosemary.
- Cook on high for 4-5 hours, or on low for 8 hours.
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