Shredded Beef Sliders

11049546_954836937901976_4906727870359940791_nRoast:

3 pounds pot roast

1 bottle of dark beer

1 cup beef broth

garlic salt with parsley to taste

Sprinkle both sides of roast with garlic salt. Heat one large pan and brown each side of your roast. Place roast in slow cooker and add beer and broth. Set temperature on low and timer on 8 hours, walk away and forget about it until later. đŸ™‚

When your roast is finished cooking remove and place in large bowl, shred with two forks and add a little bit of your cooking juices, set aside

Mushrooms and Onions

1 container sliced portabella mushrooms

1 white onion sliced thin into rings

1 tbsp butter

1 tbsp olive oil

1 tsp sugar

1/2 tsp salt

2 tsp diced garlic

1/8 cup white wine

1/2 cup beef broth

In a medium pot add olive oil and butter over medium heat melt butter and heat oil. Add onions and mushrooms toss to coat in butter and oil. Add sugar and salt and toss. Let cook down until onions are caramelized and all the water has cooked out of the mushrooms. Add garlic and let cook a minute or 2. Add wine and broth turn heat down to low and let simmer and all the flavors come together while you get your bread toasted and cheese melted

8 dutch crunch rolls

spray butter

8 slices of swiss cheese

horseradish mustard

Turn your oven to broil, Line a baking sheet with parchment paper. Place sliced rolls on prepared baking pan and lightly spray your rolls tops and bottoms with spray butter. Place one slice of cheese on each roll and place in oven. Broil until buns are crunchy toasted and cheese is melted. It is now time to assemble your sandwiches.

Assembly:

Dip the one side of your toasty bun into the yummy mushroom and onion juice, and then spread a little horseradish mustard on top. Place shredded beef on top and then add the caramelized onions and mushrooms on top. Top with a little tomato and lettuce if you like and then place your top toasty bun on and enjoy!! đŸ™‚

 

Artichoke Heart Mushroom Risotto

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4 Tbsp Butter, divided

4 cloves of garlic, diced and divided

1-1/2 cups uncooked arborio rice

3-1/2 cups chicken broth

2 Tbsp white wine, divided

8 Artichoke hearts, quartered

1-1/2 cups sliced crimini mushrooms

1/2 cup shaved fresh Parmesan Cheese

In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.

In a large saute pan Melt 2 Tbsp butter over medium high heat.  Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.

Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! đŸ™‚