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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I came up with this after cooking a huge pot roast. It was so yummy I immediately wrote down everything I did and used just so I wouldn't forget it! Ingredients:
1 -2 lb leftover cooked pot roast |
1 cup water |
2 beef bouillon cubes |
1 tablespoon barbecue sauce |
1 (13 3/4 ounce) can mushrooms |
6 hoagie rolls |
2 teaspoons mayonnaise |
Directions:
1. Chop roast to your desired consistency (shredded, chunks, thin slices, whatever).
2. Put water, bouillon cubes, and barbecue sauce in a medium pot. Heat over medium high heat, until the mixture is boiling.
3. Once the mixture hits a boil, whisk to thoroughly dissolve bouillon and to combine. Add beef and mushrooms.
4. Turn heat down and simmer for 5 minutes.
5. Put mayonnaise on rolls, if desired. Spoon beef mixture into rolls.
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