Roast Beef Sandwiches

Yesterday I cooked one of the bottom round roasts that we had gotten on sale at Aldi. When we cook steaks, I rub them down with olive oil and sprinkle them heavily with Weber’s Chicago steak seasoning.

I let them either sit out for an hour or put them in a zipper bag and keep them in the fridge overnight. We love that flavor so yesterday I did the same thing with the roast, rubbed it with olive oil, coated it with the steak seasoning and then browned it in the pressure cooker, added about 2 cups of water and cooked it on high for about 50 minutes. I had planned to add in a spoonful or two of beef flavored Better than Bouillon but when I tasted the broth, it was delicious without adding anything. The meat was for tender and I added a little broth over the slices.

Today, I’m going to make those sandwiches with the jalapeno bread, chips, guacamole (because I have that in the fridge and forgot to get avocados at the store) and pepper jack cheese. I can hardly wait to try that!

I’m also fixing Pioneer Woman’s Tomato Soup. That is my favorite tomato soup. What’s funny is that the last two times I’ve made it, we’ve had friends (different ones each time) show up upexpectedly and we talked them into staying to eat with us and they loved it too. I’m thinking . . should I double the recipe today . . just in case someone shows up? Should I clean the house? Should I put on makeup? The answer is no, no, and no. I’ll take my chances but it would be funny if the only time anyone shows up here without it being planned is when I make this soup.