Hello from the last Friday of 2017! 😱😱😱I hope you had a wonderful Christmas and have an even better New Year! Our holiday was so great this year. It felt like Christmas started on the 14th when we drove down to Nashville for my sister’s wedding, and it feels like it’s still going on! I just feel so fortunate to have gotten so much time with my family and loved ones this year.
And then, of course, Adam and I went to New York City for Christmas last weekend, and it was so magical. New York is the most magical place on earth; sorry, Disney! 😜
We had so much fun taking in all the beauty and wonder of the city at Christmastime. As often as I used to go there, I never had actually done any of the classic touristy things like visit Rockefeller Plaza and have our photo taken with the tree, or check out the Rockettes Christmas Spectacular at Radio City Music Hall, or go ice skating in Central Park…so, naturally, we had to make sure to do all of those things this year!*
*Except the ice skating; that ended up being way too cold/crowded, so we wandered around the park for a few hours instead, and had lots of fun watching other people skate instead 😂
We also got to catch up with some great friends for drinks and snacks before the Rockettes, which was incredibly fun but ultimately slightly counterproductive since I maaaaay have dozed off about 3/4 of the way through the show!!🙈😇
I’m so glad we got to have that experience. This is probably the last year we’ll be able to head up to NYC easily, for reasons that will become more apparent very soon, so it was really extra special.
And then we were back in time on Christmas Day to open presents with the pups.
This sweatshirt is seriously the best thing ever!
One of the holiday traditions we’ve tried to establish is a Christmas pot roast. Last year, I threw together a roast sort of on a whim, and fortunately Adam had the foresight to jot down the recipe so we could make it again this year. I don’t know if I’ll share that particular recipe on here or not…I may just let that one be a family secret for a while! However, one of the best things about pot roast is all the tasty things you can make with the leftovers!
In fact, earlier this month, I had a very specific hankering for one of my favorite “leftover” dishes – a pot roast sandwich! 🤤
So, I thought it would be fun to come up with a pot roast recipe that is specifically designed to create the juiciest, most delicious sandwich. It was SO easy to make and even just typing out this post is making me consider a quick run up the street to the store to grab some beef and make this for dinner tonight.
Grab a medium yellow onion and cut it into long thin strips, julienne-style.
Throw them into a slow cooker over, along with 1 cup beef broth, and set it to High.
Pat down a 2-3 lb chuck roast with salt and pepper, and then cover it in flour, making sure to coat eeeeevery inch.
Heat up 2 T Earth Balance butter in a skillet over medium-high until it’s nice and bubbly.
Add the chuck roast to the pan and sear on all sides until a nice golden crust forms!
I’m always so tempted to pick little pieces of the crust off and eat them! Don’t do that, though. Be better than me.
Once it’s good and crusty, place the beef in your slow cooker on top of the onions. Top it with 2 T Earth Balance butter (trust me), 2 tsp thyme, and a little salt and pepper, and cover.
In a small bowl, mix together 1/4 cup mayonnaise with 1 T red wine vinegar. Spread the mayonnaise mixture evenly over the top of the roast and cover.
Cook on high for 4-6 hours, or until it falls apart easily with a fork.
Once the meat is cooked, combine 1/4 cup mayonnaise, 1 T white wine vinegar, 1/2 tsp thyme, 1/4 tsp garlic powder, and a little salt and pepper in a small mixing bowl and set it aside.
This will be the saawwce for the sammich! (Yikes, maybe NYC got too strong a hold on me! 😉 )
Set your oven to “Broil” and slice open a loaf of Italian bread and place it on a baking sheet. Spread a little Earth Balance butter on top of each side, and place in the oven until the edges turn crispy and golden.
Remove the bread from the oven and set aside. Pull the pot roast apart with a fork and place on one side of the bread (or, you know, make a sandwich).
Top with some of the onions from the bottom of the slow cooker and drizzle some of the mayonnaise sauce on top and prepare to experience heaven in your mouth!
- 2-3 lb chuck roast
- ¼ cup all-purpose flour
- 4 T Earth Balance vegan butter
- 2½ tsp thyme
- 1 medium yellow onion sliced thin
- 1 cup beef broth
- ½ cup mayonnaise
- 1 T red wine vinegar
- 1 T white wine vinegar
- ¼ tsp garlic powder
- 1 loaf Italian bread
- Slice up one medium onion into long thin strips (julienne)
- Throw them into a slow cooker over high, along with 1 cup beef broth
- Sprinkle salt and pepper on every side of a 2-3 lb chuck roast
- Pat the beef down with flour, making sure to cover every inch
- Heat up 2 T Earth Balance butter in a skillet over medium-high
- Add the chuck roast to the pan and sear on all sides until a nice golden crust forms
- Place the pot roast in your slow cooker on top of the onions
- Top with 2 T Earth Balance butter, 2 tsp thyme, and a little salt and pepper, and cover
- In a small bowl, mix together ¼ cup mayonnaise with 1 T red wine vinegar
- Spread the mayonnaise mixture evenly over the top of the roast and cover
- Cook on high for 4-6 hours, or until it falls apart easily with a fork
- Once the meat is cooked, combine ¼ cup mayonnaise, 1 T white wine vinegar, ½ tsp thyme, ¼ tsp garlic powder, and a little salt and pepper in a small mixing bowl and set aside
- Set your oven to "Broil" and slice open your bread and place on a baking sheet
- Spread a little Earth Balance butter on top of each side, and place in the oven until the edges turn crispy and golden
- Remove the bread from the oven and set aside
- Pull the pot roast apart with a fork and place on one side of the bread
- Top with some of the onions from the bottom of the slow cooker and the mayonnaise sauce and serve