I ended up doing the strip loins on the griddler and they came out quite nice. I used the technique I used for my mushroom entre, rubbing each steak with olive oil before sprinkling with salt, pepper and granulated garlic. They turned out awesome. We had oven fries and veggies and dip with the steak.
I will do the pot roast in the crockpot tomorrow for Tuesday.
"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith