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!!!
- 1.2 lb of beef shoulder roast
- 1 Tbsp steak seasonings
- 1 cup of brown rice
- 2 squash from the garden
- Handful of green beans from the garden
- Ketchup or A1 steak sauce
- 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.)