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.

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