Today’s Guest Post comes from Amy at the Finer Things in Life. Amy blogs about her “faith, motherhood, simplicity, tiny towns and good ol’ home cookin’!”
Growing up in a meat and potatoes family, I’m accustomed to fixing and eating a variety of cuts of beef. In fact, we’ve ordered beef about 150 pounds at a time from my uncles for as long as I can remember. Ordering our meat this way has taught me that there is more to life than hamburger, and that higher quality cuts of beef don’t have to be avoided because of their expense.
For example, roast beef doesn’t have to be a budget breaker if you know how to stretch it. Last week I cooked a 3 pound arm roast and used it to make three different meals for my family of five. On day one I cooked my roast in the crockpot with potatoes and carrots, onion and some seasoning. This slow cooking method makes the meat pull-apart tender, no knife required. I mashed the potatoes (they are so flavorful after cooking with the meat and require hardly any extra seasoning), made gravy from the juice, and we enjoyed a traditional comfort meal.
Not one to appreciate leftovers day after day??? I made Roast Beef Burritos from my already tender-cooked meat. The recipe calls for 2 cups of chopped roast beef. We had that and then some. Topped with lettuce, tomatoes and cheese, these burritos are my personal favorite roast beef “redo”. Some other “redos” that we enjoy can be found here.
To finish off our roast, I combined in the crockpot the chopped meat with a bag of frozen veggies, a few diced potatoes, some frozen tomatoes from our garden, and some tomato juice and water. Seasoned with the leftover gravy from night one, this veggie beef soup along with homemade bread was a nice end to our three days of roast.
Don’t shy away from roast beef thinking that it will bust your grocery budget. Buy it, cook it, and stretch it!