Crockpot Roast Beef & Leek Sandwiches

It's been a better week, well kind of.  William is really liking his TaeKwonDo and he got a red stripe this week.  After 5 stripes he will move up to a orange belt.  Jeff is good, he came home yesterday and was telling me they just stood around in the office chatting and enjoying conversation.  It's not something he has experienced for a while.  In Utah it was all about get your jobs and get to work.  He feels like he is in a different world.  As for me, still bored and lonely but adjusting.  I am spreading out any errands to get me out of the house more.  And, I took on the small but crucial task of preparing communion at the church we have been attending.  It's progress.

Crockpot Roast Beef & Leek Sandwiches
Clean Eating November/December 2011

2lb lean beef pot roast, eye of round roast or other lean beef roast, trimmed of visible fat
2 cups low-sodium beef broth
4 cups thinly sliced leeks, white and light green parts only, rinsed well
8 whole-grain kaiser-style buns, halved through center
4 cups baby arugula

Pantry Staples:
3 cloves garlic, minced
Sea salt and ground pepper to taste

One:  Add beef,  broth, 1 cup water, and garlic to crockpot.  Cover and cook on low for 5-6 hours, turning once, until beef is tender and pulls apart easily when tested with a fork.  During final 30 minutes of cooking, add leeks, submerging in broth.

Two:  Remove beef and transfer to a large bowl; let rest until slightly cooled, about 5 minutes. Using 2 forks, shred beef into small pieces.  Return beef to crockpot, stirring to coat in broth.  Season with salt and pepper, cover and heat until warmed through.

Clean Eating recommends toasting the buns, topping your sandwich with arugula and serving with a bowl of the juice for dipping.

With the leftovers I made burritos by adding a little tomato paste and taco seasoning.

Until Next Time....

So do not worry about tomorrow; for tomorrow will care for itself. Each day has enough trouble of its own. Matthew 6:34