One Roast, Four Meals

Save-A-Lot weekly recipes

Ahhhh. Another great sale coming up this week at Save-A-Lot is the Boneless Beef Roast for $2.99 per pound. I try to take advantage when meat goes on sale and plan as many meals from it as possible to get the most out of my purchases.

I love that feeling of having just slow cooked a pot roast and knowing that three more meals in my family’s very near future are already planned and nearly prepared. You see, every time I slow cook a beef roast (which is often this time of year, nearly twice a month), a sequence of tasty meals unfolds, almost on autopilot. Here’s how it goes:

These are the four meals I routinely get out of one roast beef for my family of four:

  • Save-A-Lot weekly recipes

Meal 1: The Slow-Cooker Pot Roast

is the first meal I cook, usually on Sunday. The crockpot does most of the work, so it’s a relaxing day. I usually serve this with rice or bread. After dinner, I separate the roast into two sections, shred one half and cut the other into another half. With one quarter, I cut into thin slices . And with the last quarter, I cut into chunks for the remaining meals during the week.

Ingredients

  • 1/2 cup steak sauce
  • 1/2 cup water
  • 1 pkg onion-mushroom soup mix
  • 5 lb beef roast
  • 6 whole red potatoes
  • 2 cups carrots
  • 1 large Onion thickly sliced

Directions

  1. Mix first 3 ingredients until blended.
  2. Place meat in slow cooker; top with vegetables and sauce. Cover with lid.
  3. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Meal 2: Beef Stroganoff

  • 2 tbsp. butter
  • 1/2 cup diced onions
  • 8 oz. sliced mushrooms
  • 2 tbsp. flour
  • 1-1/2 cups beef broth
  • 1 10.75 oz. can condensed cream of mushroom soup
  • 2 tbsp. sour cream
  • kosher salt and freshly ground black pepper, to taste
  • 2 cups shredded cooked leftover pot roast

INSTRUCTIONS

  1. Melt the butter in a large (12-inch) skillet over medium heat. Add the onions and mushrooms, and cook until softened.
  2. Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.​
  3. Add the broth, stirring constantly, until thickened. Add the cream of mushroom soup and sour cream, and season with salt and pepper.​
  4. Mix in the cooked beef, and cook a few minutes until heated through.
  5. Serve the stroganoff over hot cooked egg noodles.

Meal 3: Roast Beef Enchiladas

Ingredients

  • 8 flour tortillas
  • 5 cups shredded roast beef
  • 4 ounces green chilies drained
  • 10.5 ounces cream of chicken soup
  • 1 cup sour cream
  • 2 cups Mexican blend shredded cheese

Instructions

  • In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9×13 pan. Set the remainder aside.
  • Combine the shredded roast beef (or meat of your choice) with the green chilies. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9×13 pan. Repeat with the remaining 7 tortillas.
  • Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.
  • Bake at 350 for 30 minutes or until heated through and bubbly.
  • Serve with fresh Pico de Gallo or salsa.

Meal 4: Minute Steak Sandwiches

  • 1 lb sliced roast beef
  • 1 onion
  • 4 slices provolone
  • 4 sandwich rolls

Instructions

Saute roast beef and onions in a little butter until heated. Place beef and onions on a sandwich roll, top with cheese and broil until cheese is melted.

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