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My cheap roast and the day after salad.

Discussion in 'Members' Lounge' started by jeffie7, Feb 5, 2007.

  1. jeffie7

    jeffie7 Wrong Whole! VIP

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    I love making this roast, it's so simple and takes almost no time (on the cooks behalf) it does take the oven a long time....
    When the roast comes out I love cutting it into nice thick pieces then eating it straight up, the next day it rocks when used on a salad, or if you have a subroll, slap the meat on the roll with some mayo, horse radish, lettuce, tomato, and onion, put the whole thing in the oven and melt some provolone cheese on top and you've got yourself a kick butt sub!

    my $4 roast Beef Roast - Hands on Kitchen
    [​IMG]

    and the next day salad.

    Salad topped with beef - Hands on Kitchen
    [​IMG]
     
  2. cheese9988

    cheese9988 Senior Member VIP

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    Looks good to me. My fiance and I made that egg roll recipe you had on there a couple weeks ago. Those came out real good, little more work but much better than the store bought. Combined that with other homemade chinese!
     
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