Take 10 lb. Picnic roast and rinse well and pat
You know what to do; the sandwich will taste best if you pack everything separately to transport to the picnic site.
Season pork roast all over with salt and black pepper and place in a slow cooker. Spread garlic over pork; add carrots, potatoes, onion, and celery to slow cooker. Pour broth over roast and vegetables.
Cook on High for 2 hours. Baste roast and vegetables with broth cooking liquid; continue cooking on high until tender, 2 hours more. Let rest before slicing, 5 to 10 minutes.
and drain. Serve with pork roast.
Place beef roast in crock pot.
Pour
ven to 425\u00b0F.
Roast the peppers, skin-side up
ew inches apart in the roast using a sharp knife. Pack
lame and cool.
Place roast in marinade to cover.
Brown the roast in a large frying pan.<
he paste all over the roast working it into the skin
Let rib roast stand at room temperature 1
orseradish-mayonnaise.
Top with roast beef, dividing evenly.
Gently
Cook a Boston butt or pork picnic in an open pan for 12 hours at 225\u00b0.
Cool and shred meat.
Heat oil in pot until hot.
Brown both sides of roast.
Add onions, ginger, star anise, crystal candy or granulated sugar, sherry and soy sauce; bring to boil.
Cover and simmer 1 1/2 hours each side.
Serve hot.
ot, than add the pork picnic roast on top of the onions
f needed.
Toss sliced roast beef with thin gravy until
Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
Rub the rest of the roast down with seasoning salt.
epper, Toss to coat.
Roast for 45 minutes or until
Cut bread in half horizontally; hollow out center of each half, leaving 1/4-inch shell.
Spread 1/3 cup creamy Italian dressing into each shell; line bottom shell with lettuce.
In bottom shell layer cheese, roast beef, remaining dressing, turkey then tomato. Top with lettuce; replace top shell.
To serve, cut into wedges.
Makes about 6 servings.