Beef Roast with Garden Vegetables – $5 Dinner Challenge

by Erin, The $5 Dinner Mom on June 29, 2009

I had a beef shoulder roast stashed in the freezer that I plan to use for 2 meals this week. The roast was almost 2.5 lbs…too much for our family. I’ll use the other half of the beef roast on Thursday when I make a Beef Stroganoff.

Cubed beef to be used in the stroganoff, other portion of the roast to be sliced and eaten now!

I’m keeping the cost low on this meal by picking vegetables from the garden and incorporating them right in!  There is just something so SATISFYING about growing and eating your own food.  I didn’t realize how much I would enjoy gardening!

And why on earth am I using my crockpot on a hot summer day??? Well, it’s not heating up the kitchen because it’s out on the back porch! I did this back during my first trimester because I couldn’t handle the smell, but am doing the same now to keep the kitchen cool!!!

Ingredients
1.2 lb of beef shoulder roast ($2.94)
1 Tbsp steak seasonings (free)
1 cup of brown rice ($.40)
2 squash from the garden (free)
Handful of green beans from the garden (free)
Ketchup or A1 steak sauce ($.25)

$1.50 off coupon for organic Rice here

Note: McCormick spices are free this week at my Kroger…they’re on sale for $1 and there are $.50 coupons that will double, making these free! There is also a $2 A1 steak sauce coupon floating around out there!

Directions
1. Place beef roast in slow cooker with 1/2 cup of water. Sprinkle with favorite steak seasonings. Set on low and cook for 8 hours. (Note: Adding a little water to the slow cooker will thin out the juices that can be used as beef stock. I plan to strain the juices (see photo below), let them cool, and place them in a freezer baggie. This homemade beef stock is easy and FREE!)

2. In medium saucepan, add 2 1/2 cups of water and bring to boil. Add 1 cup of brown rice and return water to boil. Cover, reduce heat and simmer for 40-50 minutes. (If using instant brown rice, follow the directions on the box.)
3. Wash and slice squash. Steam in stovetop steamer for 4-5 minutes, or cook for 4-5 minutes in microwaveable bowl covered with plastic wrap.

4. Wash and cut stems off green beans.  Steam in same stovetop steamer as the squash, or cook in small saucepan with 1 cup of water for 4-5 minutes (until turn brighter green in color.)
5. Serve Beef Roast with Brown Rice, Steamed Squash and Steamed Green Beans.

Cost $3.59

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{ 9 comments… read them below or add one }

Sharyn June 29, 2009 at 10:29 pm

Smoked Ham & Pineapple Pizza….healthy meal disguised as yummy pizza :)

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Jackie June 29, 2009 at 10:42 pm

I happened to chatch a show on food tv with Sandra something or other about making inexpensive meals….wow..you should be hosting that show…your meals and recipes are much better and a LOT cheaper! Keep up the good work here you have inspired me and my grocery bill has been cut in half and we have hardly noticed..I think we are even eating better thanks to many of your recipes.

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Alea June 30, 2009 at 2:49 am

Erin, Your vegetables are ripening about one week before mine. So I am just sitting back and taking notes on all the ways you are incorpoarting them into your menu. Thanks for doing all the hard work for me! : )

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Tonya June 30, 2009 at 6:54 am

I want to win!

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Tonya June 30, 2009 at 6:55 am

I have emailed about half of my address book about this giveaway.

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Cheryl November 11, 2009 at 8:46 pm

Do you have a recipe for your beef stroganoff? I was looking for something to do with leftover beef roast.

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Erin, The $5 Dinner Mom November 11, 2009 at 9:19 pm

@Cheryl,

Did you check the recipe index?

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Cheryl November 12, 2009 at 6:04 am

I did check it before and now checked it again but I don’t see it. Thanks!

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Karen May 17, 2010 at 2:42 am

Mine is not a dinner, but it is more of a snack, will that work? its under 5 dollars….:)

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