Pot Roast Ingredients:
1 Beef Roast
8 cloves Garlic, roughly chopped
3 T Peppercorns, crushed or cracked
Kosher Salt to taste

Put all ingredients in crockpot on low for 8 hours or until you can easily shred with two forks.

Garlic Parmesan Fries Ingredients:
As many potatoes as you want. Russet work best.
1 garlic clove for every 3 potatoes (or more or less depending on your preference), minced
Olive oil to coat
Shredded Parmesan, salt and pepper to taste

Wash and cut the potatoes lengthwise into thin wedges. Toss them with the minced garlic, enough olive oil to coat and salt and pepper to taste. Turn the oven to 425 F and place your cookie sheets in it to heat up. When the cookie sheets are hot, remove them from the oven and brush them with olive oil. Then start laying out your fries. The cooking time is so variable that you just need to keep an eye on them. I recommend checking at about 15 minutes. When the bottoms are starting to get brown, turn them until the other sides are brown. When the potatoes are ready, toss them in a bowl with the shredded Parmesan. Serve immediately.

While the potatoes are baking, you can prepare your sandwiches.

Peppercorn Pot Roast Sandwich Ingredients:
Peppercorn Pot Roast
Soft French Loaf
Horseradish Mayonnaise (take some of your favorite mayonnaise, add in horseradish and garlic powder to taste)
Lettuce & Tomato (I prefer red leaf lettuce and Roma tomatoes)
Butter to coat a frying pan

Cut your loaf in half lengthwise, and then in 2-3 inch sections. Put a tablespoon or so of butter in a frying pan over medium high heat. When the butter is melted and the pan is pretty hot, place your bread, cut side down, on the pan. Just toast it enough to make it a little crispy.

After bread is cooled, spread generously with horseradish mayonnaise, place a mound of pot roast, some lettuce and tomato on the bun and top with the other side of the bread. Place a big fat kosher dill pickle on the plate and a large helping of fries.

I hope you enjoy it as much as we did!