1. Arbys roast beef copycat recipe

Hopefully this counts even though it's not cooking the roast beef from scratch. Because its just me, I like to buy roast beef from the deli sliced thin for this easy sandwich recipe.

cheddar cheese sauce:
3 tablespoons unsalted butter
2 1/2 tablespoons all purpose flour
1 1/4 cups milk
1 1/2 teaspoons dijon mustard
1/2 teaspoon salt
6 ounces shredded sharp cheddar cheese


roast beef, thinly sliced
3 sesame topped burger buns

To make the cheddar cheese sauce:
Place a pot over medium heat and melt butter. Once butter has melted, add flour and whisk until no lumps remain. Whisk milk, mustard and salt into mixture and continue to whisk together until mixture is smooth and no lumps remain, and mixture has slightly thickened. Remove mixture from heat and stir in grated cheese, small handfuls at a time, until all cheese has been added and cheese sauce is smooth.

assembly:
Stack a third of the roast beef onto the bottom bun of each burger. Pour a generous amount of cheese sauce over each sandwich and gently press bun tops onto each sandwich. Serve immediately. Then try and tell me your mouth isn't happy. 😋 And yes, because it's so good I eat all three of them in one sitting lol. Occasionally I will toast the tops of the buns in the broiler before adding the roast beef and cheese sauce.


2. Vegetable Loaded Potroast

2.5 lb (1 kg) boneless beef chuck roast
2.5 lb (1 kg) potatoes
2.5 lb (1 kg) onions
1 lb (1/2 kg) carrots
4 stalks celery
3 toes garlic
1 T (15 ml) Worcestershire sauce
1 T (15 ml) (A-1 type) steak sauce
1/2 t (2.5 ml) Liquid Smoke
1 T (15 ml) dried parsley
1/2 T (7.5 ml) black pepper
1T (5 ml) sea salt
1/4 C (60 ml) water
Olive oil cooking spray

Spray crockery with cooking spray
Sprinkle 1/2t (2.5 ml) black pepper on the bottom of crockery
Add water
Add roast
Mix sauces & smoke and drizzle over roast
Add 1/2t (2.5 ml) salt and pepper to top of roast.
Clean, scrub and pare vegetables to uniform sizes
Add garlic toes, celery, carrots, & potatoes to crockery
Sprinkle with parsley
Add onions
Sprinkle with 1/2t (2.5 ml)pepper and salt

Cook on high for 2 hours
Reduce to medium and continue cooking for 5 more hours

This fits well in my 9 1/2 quart cooker. If yours is smaller you may want to adjust the recipe accordingly.