One Roast, Many Dinners
July 10, 2008 by kadi
Filed under Frugal Gourmet, groceries
One of my favorite cuts of beef is the boneless chuck roast. It is relatively inexpensive, easy to make and is so versatile! I stick the roast in a crock pot with some garlic, salt and pepper. I put it on the lowest setting before I head to bed and cook the roast overnight. The next morning, I have a tender, juicy roast. The only other prep work, is shredding the beef. Here are some of my favorite ways to use this yummy main ingredient:
- Roast beef hoagies: Saute red bell pepper, onion and then mix in with the beef. Line hoagie rolls with provolone cheese and top with the beef mixture.
- Good ol’ fashioned dinner: Use beef drippings to whip up some gravy. Add some steamed veggies and mashed potatoes. Viola! Sunday dinner at its finest.
- Chile con carne: Mix beef with a can of green enchilada sauce. Serve with tortillas and Spanish rice and a salad.
- Hearty pot pie: Use drippings to make gravy. Fill a premade pie crust with the beef, fresh veggies and top with the gravy. cover with the top crust. Bake and enjoy!
- Broccoli beef: Heat oil in a wok or large pan. Add broccoli, onion and a bit of soy sauce. When broccoli is tender crisp, add beef and stir for an extra minute to blend. Put this over brown rice.
- Beef stroganoff: Cook egg noddles. In a pan, combine mushrooms, white wine, heavy, cream, salt and garlic. Add cornstarch/water when almost done. Stir noodles, beef and sauce together.
- Burritos supreme: Heat refried or black beans in a pan. Mix together beef, beans and a tablespoon of taco seasoning. Fill tortillas with mixture, add garnishes like salsa, lettuce, tomatoes, sour cream, cheese and avocados.
Thse sound great Kadi! My problem is with 2 teen boys and the total number of people in the house I only get about ne meal out of a good sized roast. :/
I hear ya sister! One roast is barely enough for us too
I stock up on them when they are on sale!
I love your new blog BTW…I just think you rock, that’s all.
When we had roast when we were children we used to call it GROAST!! Now, as adults my brothers and I love it!!!
My father always threw in the roast, a bunch of potatoes, and some carrots, with a few herbs, a bayleaf and a cup of water. Put it on for an hour at 250 then turn it down to 200 for five hours (so 6 hours in all!). One pot meal and you end up with a great gravy.
With the left overs we always had hot Groastbeef sandwiches. simmer meat in gravy, once hot put on bread, open faced!
LOVE this menu! I do the same thing, but hadn’t thought of just cooking it and dividing it into meals like you did. Just wondering how big of a roast (in pounds) you usually cook?