Stretch a Roast
I have seen several articles with recipes on how to cook up a whole chicken and make it stretch into several meals. I decided to write a post on how I stretch a roast into several meals, without getting bored of the same leftovers. In this economy, it is important to use up everything that you have. Many people waste a lot of food, just by throwing it away, when they are tired of eating it. Sometimes you put it away in the freezer, with good intentions of using it later….but I prefer to use it up right away, if possible. This is an example of what I recently did with a family size roast. We butcher our own beef and I usually get my roasts cut to 2-3 pounds each, so that is the size that I used. It was a nice, meaty roast, not a bone in one.
Here are some ways we can stretch a roast:
1st day: Put the roast in the crockpot (frozen) in the AM with plenty of water and seasonings (I use the steak seasoning blend). Cooked it all day and that evening, for our first meal, we had shredded roast on buns and used the broth the roast simmered in for dipping (french dip sandwiches). If you haven’t done a roast in the crockpot before you may want to check out this article on making Shredded Beef.
2nd day: Again used the crockpot and made a beef/vegetable/noodle soup. I used approximately 1/2 of the beef that was left, one small summer squash (leftover from garden), fresh mushrooms, carrots, leeks, onion, celery and potatoes. You can use any combination of vegetables that you like or have on hand. I added in some beef broth seasoning and water. Let it cook together on low, all day in the crockpot. About an hour before serving it, I added in some small alphabet noodles that I had on hand.
And if you happen to have lots of summer squash on hand, shred up the extras while you are making this dinner and either make Cheddar Yellow Squash Biscuits for a side or Yellow Squash Chocolate Doughnuts for dessert.
3rd day: Here is a recipe that I got from an old friend and it is a great way to serve up the leftover shredded beef with a Chinese twist.
Mix together is a sauce pan until boiling:
- 2 T. sugar
- 4 T. soy sauce
- 4 tsp. minced green onion
- 2 tsp. minced garlic
- dash of pepper
- 2 T. seasame seeds
- 1 T. cooking sherry
- 1 T. sesame oil
(I added in about 1/4 – 1/2 cup beef broth, also, as I had more that 1 lb. of meat)
then add in: 1 lb. of the leftover cooked meat (roast)
Cook until meat is warmed through.
Serve over rice.
After serving these meals for three nights in a row, we still had enough leftover of the soup and meat/rice mix to have lunches for two days.
Hopefully this will give you some ideas on how to stretch a roast, the next time you cook one up!
Of course if you still have leftovers you also may want to check out these ideas on Creative Ways to Use Leftovers.
Until next time, Julie
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