Balsamic Pork

Mmmmmm ....we made this with the Parmesan rolls, garlic and Parmesan mashed potatoes and a green salad for a recent church event. This pork is really delicious!!

Ingredients:

• 2 T. McCormick Grill Mates Montreal Steak Seasoning
• 1/2 c. balsamic vinaigrette 
• 1/2 c. olive oil
• (1) 3 lb. boneless pork roast

Place the pork roast in a slow cooker.  Add the rest of the ingredients and cook on low all day, 8-10 hours. Shred and serve. 

Beef Roast / French Dip Sandwiches

This is how I always cook my beef roast whether I am making french dip sandwiches out of it or just having a roast for Sunday dinner. It always turns out so tender and juicy.

1 beef roast
1 packet of Au Jus gravy mix
1 packet Italian dressing mix
1 14.5 oz can beef broth
If you are making sandwiches you will also need:
6 large buns
sliced Swiss cheese

Pour a little oil in the bottom of a frying pan and heat up. Sprinkle roast with salt and pepper. sear the roast on all sides. this goes fast maybe a minute on each side. This step is a must it keeps all the juices in and makes all the difference when cooking a roast. When it is done searing place roast in a crock pot and sprinkle both the Au Jus, and the Italian seasoning mix then pour the beef broth in. Cook on low for 8 hours. If you are just eating the roast shred and eat.
If you are making french dip sandwiches take your buns and broil them for a minute until crusty. take the top side of bun and set aside. place shredded beef on bottom half of bun. Then place the swiss cheese on the beef. Place back under the broiler for a minute until cheese is melted. Don't walk away it melts really fast. Place top bun back on, and ladle the juice from your roast into bowls for dipping your sandwich. Enjoy!

Shredded Beef for Tacos

1 (4 pound) frozen rump roast
1 c. chicken broth
2 (7.75 ounce) cans Mexican style hot tomato sauce (I’ve used plain tomato sauce, and it is good, too!)
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 c. chopped fresh cilantro

Place the frozen roast in the slow cooker. Pour the broth and tomato sauce over the top. Season with garlic, and salt and pepper to taste. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro. Serve in tacos, enchiladas, quesadillas, salads . . . you name it!

We like to make big batches of this and then freeze it in freezer bags for quick use when we feel like Mexican food!

Grandma Kaye's Scrumptious Roast

1 roast – the best ones are Eye of the Round, Rump Roast, or Sirloin Tip.
Oil
Salt and pepper

Put a little oil in the bottom of a roasting pan and put the roast on top of that - the fat side should always be up. If there is hardly any fat then I roll it around in the oil to moisten it all over. Then salt generously and pepper the top and put it in the oven at 325 degrees. Bake it for 20 minutes per pound for a rare roast, 25 - 30 minutes per pound for a medium roast, and 35 minutes per pound for a well-done roast. NOTE: If it is a pot roast, it will need to be done with water. Pork roast is also done the same way in the oven - just make sure it is well done!

Jennifer's Sweet Pork

Ah, these 'Cafe Rio' salads are undoubtedly my favorite meal. Here is the meat recipe we use:

Use on burritos, tacos, quesadillas, enchiladas, taco salad, or anything you want!

3 lb. Pork roast (butt or shoulder)
1 c. Worcestershire sauce
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 T. dried minced onions

Cook all ingredients in a crock-pot all day. One hour before serving, remove roast and shred it, dump out cooking juices. Put shredded pork back into crock-pot and add:

1 c. dark brown sugar
1 c. red enchilada sauce

Serve hot in tortillas or tacos. Top with lettuce, tomatoes, beans, cheese, sour cream, guacamole, salsa, taco sauce, or your other favorite Mexican toppings.

How I eat this: put a warm flour tortilla in a pie dish. Heap some meat on top, followed by Lime Rice, black beans, lettuce, tomatoes, guac, sour cream, salsa and any other desired toppings. Top with Green Tomatillo Dressing. YUM!

This recipe makes enough that we almost always freeze the leftovers. We love pulling some sweet pork out of the freezer for a quick and delicious meal on a busy night!