Roast Beef, Two Ways

Jennifer Davick / Styling Rose Nguyen / Food Styling Vanessa McNeil Rocchio
Low heat and slow cooking are the keys to this great-tasting, budget-friendly cut of meat.

Imagine the aroma of a pot roast flowing through the house. We've provided two tasty options here―a traditional version and a Southwest variation. If you're lucky enough to have leftovers, these roasts make great sandwiches, tacos, or a base for a hearty soup.


 

"Roast Beef, Two Ways" is from the September 2007 issue of Southern Living.

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon