Jennifer Davick / Styling Mindi Shapiro Levine / Food Styling Rebecca Kracke Gordon
Double your dining pleasure by preparing two roasts at one time with Slow-cooker Pot Roast. Use one for supper the first night, and shred the second roast for hearty Cheesesteak-Style Sandwiches later in the week. You can also freeze the meat for up to two months to have on hand for supper anytime.
You can freeze these flavorful roasts. When you're ready to serve, thaw in the refrigerator for one to two days before reheating. To reheat, place roasts in a 13- x 9-inch baking dish. Cover with aluminum foil, and bake at 350° for 1 hour or until hot.
"Plenty of Pot Roast" is from the February 2008 issue of Southern Living.