I'm hosting a luncheon this weekend and whenever I invite people over, they ask, "Are you making that beef sandwich stuff?" And I always say yes, because even though it's horribly simple, everyone loves it and there's never any leftovers. I've taken to buying an extra roast that I cook the next day, just for ME. Because I'm selfish like that. Throw in a side of my sponsor's Chinese Noodle Salad, people bring the rest and we usually have a feast. Enjoy.
Kate's Shredded Beef
This is the easiest thing in the world that I'm almost ashamed to admit it is my signature dish. I usually get Round Bottom Roast, but any sort of beef will do - whatever's on sale and whatever your fat likes and dislikes are. I usually get about a three pounder, because that's what cooks the best in my crock pot. Add a packet of onion soup mix and a packet of dry italian salad dressing mix, throw in a cup of water and cook on low for about six hours. Then you shred it with two forks and return it to the crockpot. Serve on buns and people will marry you for it.
Well, they haven't yet. But I'm waiting.
Marcia's Ancient Chinese Secret
People bring this in various forms to potlucks all the time. But just remember - don't add the ramen noodles or the dressing until you're ready to serve. This salad is no good soggy or leftover.
2 bags of coleslaw or broccoli slaw - I like the broccoli slaw
2 packages of ramen noodles - beef or original asian flavor
1/2 a red onion
1 cup olive oil
1/3 cup vinegar
1/4 cup sugar
1/2 cup slivered almonds
1/2 cup of cunflower seeds.
Mix broccoli slaw, almonds and sunflower seeds in a bowl. Crush ramen noodles and add, saving seasoning packets. Shake oil, vinegar, sugar and seasoning packets in a tupperware and then toss into the salad. You can alter the amounts of oil, vinegar and sugar to taste, of course. And if you want more dressing - have at it. I somtimes just use one bag of slaw and the regular amount of dressing.