What to Make When…Chuck Roast

by Erin, The $5 Dinner Mom on January 19, 2011

This week’s “What to Make When…” is all about the beef roast!

My never pay more than price for chuck roast is $2.49/lb.  I purchase one or two anytime I see roasts priced at that point. I’ve compiled a list of must try recipes for when you score your next beef roast deal!!!

Beef Roasts

Soups, Stews, Kebabs

The perfect way to use up a part of a “too large” beef roast.  I all too often end up with a roast that is too much for our family to eat at one meal…so I’ll cut off 3/4-1 lb. and cut the meat into cubes. I can either use it that same week, or freeze the cubes to make a soup or stew later that month. A few examples…

Previous “What to Make When…” Posts

Do you have a favorite (and frugal) Beef Roast Recipe?!  Please share it with us all!!

{ 13 comments… read them below or add one }

Heather January 19, 2011 at 2:15 pm

I love the What to Make When posts!


Susie's Homemade January 19, 2011 at 3:46 pm

Ooo…great post! I always wonder what to do with that darned thing!


Carrie January 19, 2011 at 6:24 pm

I am loving this series!! I have them all bookmarked and when these cuts of meat go on sale now I know what to do with them! Thanks!!


Karen Hiebert January 19, 2011 at 6:56 pm

that is our sunday tradition! we get some onions and carrots together while the chuck roast is searing in the pot and then it goes in the oven for a few hours. makes it tasty/juicy! lots of flavor comes out.


sherry January 19, 2011 at 9:02 pm

I use my leftover chuck roast for enchiladas or chili…just shred and add seasonings or for something quicker: quesadillas!
I even freeze leftover cooked chuck roast to use for other recipes later such as the Mexican dishes.
Chuck roasts are one of my favs. I sometimes cook one in the crockpot with a layer of onions on the bottom; then cover roast with 1-2 jars (depending on size of roast and pot) of pickled sliced banana peppers. When done, shred all together with 2 forks. This makes awesome ‘philly’ steak type hoagies. I usually freeze family size portions for quick sandwich meals on busy nights.


Ginger January 20, 2011 at 2:14 pm

I’m so excited about being able to contribute something! I use the meat cubed (before cooking) and put in a crock pot with a can of cream of mushroom soup and a can of golden mushroom soup. It makes WONDERFUL beef tips with gravy to serve over egg noodles or rice. This is my kid’s favorite and it’s been popular when I take food to families from church for hospital stays or funerals, etc. Freezes great too in gallon baggies — just defrost, heat and serve.


LisaE January 21, 2011 at 12:57 pm

I used to use cans of cream of soups until I read the ingredients on the can-yikes-I haven’t used a can of cream soup in 3 years. Instead, I make my own cream of soup.

My family’s favorite way of eating beef roast is after it has cooked low and slow (slow cooker) all day or night, then shred it and place back in the juices and eat them as french dips or mock cheese steaks….yum.


sandy June 5, 2013 at 8:45 pm

would love a recipe for good cream soups.


Stephanie January 22, 2011 at 10:53 am

Thanks so much for starting this series! Meat is one of the things I find myself struggling to know what is a GOOD price. I am planning on doing a price notebook for meat items so I know when good deals pop up in my area.


Lauren January 26, 2011 at 8:32 pm

I love these posts. I’m a new subscriber and I’ve been looking for someone to tell me the “never pay more” prices! Thanks so much! I really look forward to any more of these that you might have! :)


Jane February 11, 2011 at 3:32 pm

She has a great past post detailing what she looks for as far as meat prices .


Enjoy! It really helps!


Stephie October 14, 2012 at 3:44 pm

I cut my chuck roasts into cubes and cook the in a pan stove top in Italian dressing. Sometimes, I marinate in Italian for an hour or two before cooking. My hubby loves it cooked liked that!


Stephie October 14, 2012 at 3:45 pm

I cut my chuck roasts into cubes and cook the in a pan stove top in Italian dressing. Sometimes, I marinate in Italian for an hour or two before cooking.


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