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:
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.
- 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
- Mix first 3 ingredients until blended.
- Place meat in slow cooker; top with vegetables and sauce. Cover with lid.
- 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
- Melt the butter in a large (12-inch) skillet over medium heat. Add the onions and mushrooms, and cook until softened.
- Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.
- Add the broth, stirring constantly, until thickened. Add the cream of mushroom soup and sour cream, and season with salt and pepper.
- Mix in the cooked beef, and cook a few minutes until heated through.
- Serve the stroganoff over hot cooked egg noodles.
Meal 3: Roast Beef Enchiladas
- 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
- 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
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.