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Mix together the cream cheese and honey Dijon in a small bowl, spread evenly over one side of each tortilla and then evenly layer each tortilla with sprouts, roast beef, and cheese. Tightly roll up the wraps and serve or wrap each individually in plastic wrap and refrigerate for the next day.
By Deeli from Richland, WA
To save money, buy a large roast beef. The first night have roast beef, the next night, make hot roast beef sandwiches and chop up the remaining roast beef. Mix the chopped roast beef with sauteed onions and peppers, 1 cup catsup, 2 Tbsp vinegar, 2 Tbsp brown sugar, and 1 tbsp mustard to make barbecue sandwiches. You could also make a pot of vegetable soup and add all remaining leftover beef. It is a time saver and cost effective when you cook like this. One nice size roast can make at least 3 or 4 meals. Happy cooking!
By Maureen from Williamsport, PA
If we have roast beef, I cook it with lots of veggies until it is very well done. The first night, we have veggies and gravy with the beef.
The second night we have shredded beef quesadillas or tacos with cheese and whatever salsa is on hand (I favor green salsa). I keep a stack of corn tortillas in the refrigerator.
The third night, we have beef and vegetable soup. Add some beans, veggies, and broth. Cut up the beef into bite-sized pieces. All kinds of veggies work, including green beans, carrots, cauliflower, broccoli, and you name it. I don't usually add corn because the sweetness kind of messes up the flavor. A tsp. or more of basil or Italian seasoning and some tomatoes give it a completely different flavor and character.
Slice rolls into halves. Evenly distribute roast beef on bottom half of rolls. Drizzle salad dressing over beef. . .
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I have used Robin's Recipe for Pot Roast ever since she posted it: I use the leftover Roast to make Beef Stroganoff for the next evening.
Cook noodles according to package directions. Keep warm. Cut roast into 1 in. wide strips. In large nonstick skillet, heat 2 tsp. oil over Med-Hi heat until hot. Add beef and garlic and stir-fry for abut 1 min. or until outside surface of beef is no longer pink. Don't over cook or garlic becomes bitter. Remove from skillet and add salt and pepper.
In the same skillet, cook mushrooms in remaining 2 tsp. oil for 2 minutes or until tender. Add gravy mix and water; Blend well. Stir until thickened. Return beef to skillet, heat for 1 min. and serve over noodles. Add a spoonful of sour cream on top.
Here's Robin's recipe for roast beef.
Slow Cooker for 8-10 hours or until tender.
By Laurie from Nevada
I've never made a roast that way before. Sounds interesting! Could you be more specific tho....do we cook on low or high? I'm assuming low since it's 8-10 hrs.
I also like the recipe for stroganoff and definitely want to try it.
Thanks for sharing! (10/11/2006)