roast beef salad with feta

How To Make roast beef salad with feta

• 1

  Liberally season all sides of the roast with salt and pepper and place in a large Dutch oven over high heat. Quickly sear all sides of roast to achieve nice brown crust.
• 2

  Reduce heat to medium low and add enough water to to cover the bottom of the pan with about 1 inch of water.
• 3

  Add quartered onion, smashed garlic and chopped jalapenos. Cover and simmer for 3-4 hours until roast is very tender. (check water level periodically and add as needed)
• 4

  Once the roast is very tender, add beef bullion cubes, lightly mash up vegetables with a fork and simmer for another 30 minutes or so to reduce liquid to one half (i.e. reduce until there is about 1/2 ince of liquid in the bottom of pan)
• 5

  Wash and shred lettuce. Divide equally among serving plates.
• 6

  Arrange avacado, onion slices and tomoato slices on top of lettuce mixture.
• 7

  Once the liquid has reduced, remove from heat and transfer roast to a large bowl. With two forks, shred the beef entirely.
• 8

  Place equal portions of shredded beef on top of salad mixture and add crumbled feta cheese.
• 9

  Mix 2 parts Italian dressing with 1 part cooking liquid and dress salads with the mixture.
• 10

  Serve with warm crusty bread or just plain saltine crackers.
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