Toward the end of the summer, just as we were all getting amped up to face the coming school year, my friend Kelli posted one of the most relatable stories I have seen on Instagram in a while…
She confessed that she had not been doing much cooking lately, and that she was stunned by the realization that her sweet family had been living on egg sandwiches all summer long….
I watched her lovely face on my Instagram story feed and thought…Praise God! It’s not just me!!
My next thought was that there has to be a way to zazz up a sandwich…
I loved the idea of making something as simple as a sandwich feel like something new by adding lots of flavor and making it with the least amount of mental strain possible…
So, in honor of my friend Kelli over at revoilutionwellness.com, I present to you all, my spiced up version of the Mississippi Pot Roast that everyone has gone crazy over down here in the south country. I served it over skillet toast with pepper jack cheese, topped with caramelized onions and a couple of jalapeños slices for garnish.
This recipe is versatile in that it can be done in an oven safe cast iron enamel dutch oven or thrown in the crock pot before you leave for the day. You can even skip the skillet toast and serve this over steamed veggies for a Keto friendly option. Enjoy! ~Shanna
Jalapeño Beef for an Open-Faced Sandwich:
Beef roast (whatever is on sale!)
1 large onion, sliced
5-6 cloves of garlic (peeled but leave them whole, you “ain’t got time” to mince that stuff up and it will all melt into the beef when you shred it anyway!)
Jalapeño (I have used fresh, cut in half length-wise and de-seeded and I have also used the jarred ones–use what you have. For a little less heat, you can use the Pepperoncini peppers like the ones used in the Mississippi Pot Roast recipe)
Sourdough Boule (this is what I used, but just use whatever bread you have)
Pepper Jack/Cheddar/Swiss…whatever cheese you like!
Garnish with caramelized onions, jalapeños, or switch it up with chopped fresh parsley or cilantro and green onions
Place your roast in a cast iron enamel dutch oven or in your crock pot. Generously salt and pepper top and bottom.
Cut your onion in half and then slice thin.
Peel garlic and add whatever jalapeños/peppers you have.
You literally just chunk all this stuff in your pan/crockpot, add a cup or 2 of water (or chicken stock) and that is it.
If you are using your dutch oven, cook on 300 for 4 hours or on low in your crock pot for 8-10 hours.
Shred the meet in the juices and serve over skillet toast with pepper jack cheese ~or~ over steamed veggies. You could also serve it over mashed potatoes or cauliflower.