Beef Uncategorized

Crazy Good Shredded Beef Nachos

If you made my last recipe for classic pot roast, you may have a little bit of that delicious meat left over. While it’s tempting to eat that oh-so-good pot roast again the next night the exact same way, I like to mix it up (mostly so that my kids don’t complain about leftovers). As it turns out, the meat from the pot roast is easily transformed into the yummiest Mexican-style shredded beef quite easily. It tastes amazing on top of nachos. We all know that nachos are pretty much always amazing, but this meat takes it to a new level. This is almost a zero-effort meal that will make everyone happy. 


1-2 c. meat leftover from classic pot roast

1 tsp. cumin

1 tsp. chili powder

Tortilla chips

Shredded cheddar cheese

1 c. black beans

Cilantro, for topping

Green onions, chopped,for topping

Guacamole, see recipe below 

Sour cream, if desired

Jalapenos, chopped, if desired


1 ripe avocado

1 roma tomato, finely chopped

2 green onions, chopped

1 Tbsp. cilantro, chopped

Juice from one lime

Jalapeno, finely chopped (if desired)

Salt and pepper to taste

Preheat the oven to 400. Shred the roast. Reheat in a skillet with a little water (just for moisture). Add cumin and chili powder for flavor. 

Line a cookie sheet with foil and spread out tortilla chips evenly. Add shredded cheese. Top with beans and meat. Bake for 5-10 minutes, or until cheese is melted.

While the nachos are cooking, prepare the guacamole. Mash the avocado with a fork. Add tomato, onions, cilantro, lime juice, jalapeno and salt and pepper. Mix together.

Top nachos with cilantro, green onions, guacamole, sour cream, jalapenos and any other toppings you like!

Beef Uncategorized

Classic Slow Cooker Pot Roast

There’s something almost miraculous about spending a few minutes in the morning throwing a few things into the slow cooker and coming home to an amazing-smelling house and even more amazing pot roast. If you’re anything like me, you usually sit at work all day thinking about your future dinner and daydreaming guiltily about how your dogs must be feeling tortured by the tempting smell floating in the air.

Coming home is such a treat on those days. The comforting smell of all of the ingredients melded together makes home feel somehow even more homey than usual. And the funny thing is that the slow cooker makes me feel like I beat the system and that someone cooked for me all day. If only every day could feel that way!


1 Tbsp. olive oil

4 lb. chuck roast

3 yellow onions, quartered

6 cloves garlic, smashed

Small bag of baby carrots

2 celery stalks, sliced

2 c. beef broth

¼ c. balsamic vinegar

2 Tbsp. Worcestershire sauce

½  c. red wine (optional)

1 Tbsp. herbes de Provence

Salt and pepper

Parsley, for serving

Season the roast with salt and pepper on all sides. Heat olive oil in a large skillet over high heat. Brown the roast on all sides. Add onions and cook until slightly browned. Add garlic and cook for about 30 seconds. Add to the slow cooker.

Pour in beef broth, balsamic vinegar, Worcestershire sauce and wine. Add in celery, herbes de Provence and salt and pepper to taste. Cook on low for 7 hours. Add carrots and cook for 1 more hour on low. 

Serve over mashed potatoes and top with chopped parsley.

Beef Sandwiches Uncategorized

The Amazing Philly Cheesesteak!

There are few sandwiches that cause as much rivalry and heated debate as the Philly cheesesteak. The Geno’s versus Pat’s King of Steaks debate has caused a good deal of drama over the years, as has the use of Provolone vs. Cheez Whiz vs. American cheese. I wouldn’t be surprised if someone has ended up in a ditch more than once over the last 50 years because of a Philly cheesesteak disagreement.

I’m not about to get involved in a blog war over which type of cheese is the traditional choice for a Philly cheesesteak sandwich. I have been around long enough to know that nobody has clearly won this battle, so I say this: use the kind of cheese YOU like on your Philly cheesesteak. I usually opt for American, but my daughters are repulsed by American cheese and choose Provolone. If you adhere to the belief that only Cheez Whiz will do on a Philly, more power to you! 

One thing is for sure, though, in my humble opinion. You really can’t lose no matter what cheese you put on this amazing sandwich.


14 oz. shaved beef, such as ribeye

4 small baguettes or hoagie rolls

1 Tbsp. olive oil

One green bell pepper, thinly sliced

One medium onion, thinly sliced

1 Tbsp. soy sauce

2 tsp. Worcestershire sauce

¼ c. beef broth

2 tsp. garlic powder

Salt, pepper, red pepper flakes

Cheese – your choice!

Preheat oven to 350. 

In a large skillet, heat olive oil over medium heat. Add onions and peppers and cook for 5 minutes (until onions and peppers are slightly browned). Add the thinly sliced beef and cook through. Add soy sauce, Worcestershire sauce, broth, garlic powder, and red pepper flakes. Cook on medium high heat until the liquid has cooked off. Continue to cook for a couple of minutes to brown the meat and seal the flavors in. Add salt and pepper to taste. 

Spoon the meat mixture into sliced baguettes and top with cheese. Wrap the sandwich tightly with foil and put into the preheated oven for a few minutes to melt the cheese. Unwrap and enjoy!