I am pretty terrible at leaving well enough alone.
For instance, the two (okay, maybe five or six) times when I drizzled melted chocolate onto my freshly baked chocolate chip cookies because they didn’t seem to have quite enough “oomph.” Or, the fact that I always get my Trailer Park taco “trashy” at Torchy’s Tacos so they ladle in hot delicious queso in place of lettuce (which, let’s face it, has little to no nutritional value anyway).
Oh right, and there’s that one time when I applied to Rice University. In the famous “Fill the box to the right with something that appeals to you” part of the signature page, I glued a whole recipe book with pictures. The next year, Rice required the entries to be two-dimensional and scannable, a change which I take full credit for.
So it should come as no surprise that I wasn’t satisfied in posting a recipe of pot roast. Don’t get me wrong, this pot roast is gooood. Like, seriously, OMG, mouthwatering, marbled fatty beef slow cooked for hours creating a savory, rich pot roast scent that is still lingering around my apartment good. Like, actually, incredible.
But, as I lay in bed the night before making this dish, I could not stop thinking about ways to jazz up pot roast . . . and use up the ingredients in my fridge. Perchance, my 10 recently purchased avocados? Oh yes. Then, I remembered the sandwich success of the week prior, which prompted many dangerous thoughts to my mind.
Pot roast . . . sandwich? Avocados? Sandwich with avocado? AND pot roast. Oh. my. sweet belly. Unfortunately (and crazily), my apartment contained not a single solitary slice of bread. However, my bread conundrum actually created a magical opportunity for me to make FRESH BREAD!!!
I used a recipe for Soda Bread which I changed not at all, and which ended up tasting similar to cornbread and, mostly, insanely delicious. I seriously could’ve eaten a whole loaf of this stuff. Ahh. I ate this sandwich literally seconds after I finished photographing. And, instead of using the second slice of bread to top off the sandwich, I used it to soak up pot roast gravy that I spooned out of the crockpot . . . a combination which I ate standing over the kitchen counter because the smell was so crazy good that I couldn’t wait to get to the table.
I’m not sure I have recommended anything in my life as strongly as I am recommending, nay, pleading with you to make this recipe. Oh, except maybe that time I begged my parents to buy me a Barbie Car for my birthday. I hope my recommendation this time will produce a more positive outcome.
Crockpot Avocado Pot Roast Sandwiches (Pot Roast adapted from allrecipes)
Yield: About 5 sandwiches
- 2 pounds chuck roast
- Salt and pepper to taste
- 1 packet dry onion soup mix
- 1 cup water
- 4 large carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 4 stalks celery, chopped
- 8-10 mushrooms, sliced
- 2 large avocados, sliced
- 1 loaf bread (I used this recipe, but you can also use store-bought)
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat (about 4 minutes/side).
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, celery, and mushrooms.
- Cover and cook on Low setting for about 8 hours. If making bread, put it into the oven at least one hour before the pot roast is finished.
- Sandwich Assembly: Place 3-4 avocado slices on a slice of bread. Top with a generous serving of pot roast and vegetables, a second slice of bread, and enjoy! (Or, you can do like me and use the second slice for soaking up pot roast gravy. No judgment here)