How to Make that Beef Roast Last

With the price of food as high as it is and costs for other things rising, families must find ways to make economic meals. One way to do this is by finding multiple uses for foods like beef roasts or whole fryer chickens. A five pound beef roast can be stretched to make three meals for a family of four. I know, because I have done it.

Beef roast is a good nutritious component to a meal. Because beef digests slower than fish or poultry, it will leave you with a full feeling for a longer time period. It is an excellent source of protein, iron, Vitamin C, and other important minerals. Beef is a good source of riboflavin, zinc, and niacin. It is higher in cholesterol than fish or poultry so you may not wish to have a pot roast every week.

A necessary first step in saving money with a beef roast is to purchase a chuck roast which is worth its cost. Rather than describe how to do that, I direct you to Associated Content writer Irene Lynn's "Three Tips on How to Select a Good Chuck Roast". If the store has a roast which is marked down for a quick sale, I will purchase it, if it weighs five or more pounds. We look for consistent marbling of fat throughout the meat without large amounts of fat in one area.

I usually plan to make a pot roast dinner the next night after purchase, especially if the meat has a quick sale date on it. I let it remain in the refrigerator until morning. In the morning, I place the roast in our slow cooker and set the slow cooker on low. I apply a marinade over the beef roast consisting of 1 cup of coffee, one fourth cup soy or teriyaki sauce, one half teaspoon garlic powder, one half teaspoon oregano, and two finely crushed bay leaves. Slices of one large sweet or purple skinned onion go over the top of the roast. The beef roast is left to cook for about six hours.

When it is almost suppertime, I either peel potatoes to boil and mash or make some instant mashed potatoes with a little garlic powder and parsley flakes in them. I try to make enough mashed potatoes for three four-serving meals. A side dish of vegetables completes the supper.

We slice the entire pot roast into quarter inch thin slices and eat a little under half of the roast. Remember, one three-ounce serving of roast beef is approximately the size of a deck of playing cards. The other roast slices are stored in a plastic food storage bag. Leftover mashed potatoes are placed in a bowl for later. The slow cooker juices are poured into a microwaveable dish.

Once the roast beef juices have cooled in the refrigerator, the excess fat is skimmed off the top and drizzled over our dog's dry food. Oil in her food, whether leftover meat fat or vegetable oil, keeps her fur glossy and healthy-looking.

The next day we make open face hot roast beef sandwiches from the leftovers. Some of the juices may be microwaved and poured over the top of the sandwiches. A side salad rounds out the lunch.

We use the last of the mashed potatoes, drippings, and roast beef slices to make a shepherd's pie variation. I make a crust to fit a 9 by 13 inch pan, then layer the beef slices over the top of the crust. I put either two one pound bags of frozen or two drained one pound cans of mixed vegetables over the beef slices.

The drippings go into a large saucepan to heat over low heat on the stove. I place about three tablespoons of flour and half a cup of water in a small plastic margarine tub, place the lid on it, and shake it until the flour is no longer lumpy. Then I slowly pour the contents into the boiling beef drippings, using a wire whisk to stir. The drippings should thicken within a few minutes. Once the gravy has thickened, I pour it evenly over the roast beef slices and mixed vegetables.

The top crust is formed from dollops of mashed potatoes placed evenly over the mixture in the pan, then grated co-jack cheese over that. The shepherd's pie bakes in the oven at 375 degrees Fahrenheit for about thirty minutes.

Other main dish meals you can make from the roast beef slices include beef stroganoff over buttered egg noodles, beef stir fry with rice and chow mein noodles, beef stew, beef fajitas, or homemade beef hot pockets. You may need to buy a few extra things like sour cream for the stroganoff, packets of fajita mix or sweet and sour sauce, or fresh salad type veggies. If you have a plan or an imagination, you can make that next beef roast magically become three meals.