Roast beef is one of my favorite cuts of beef because itâ€™s the easiest meat to cook and make meals out of. I usually have our meat processor make 4-5 pound roasts out of our butcher critter for us. I like that I can squeeze three meals out of one roast without much fuss to prepare them. Depending on the size of your family and how much each person considers a serving, you may need a larger roast to get three meals.
I prefer cooking roasts in a crockpot until its fork tender. Â It usually takes eleven or twelve hours in the crockpot set on low to achieve fork-tenderness. The key is to not lift the lid during cooking time no matter how tempting it is. Another thing I love about cooking roasts is that once itâ€™s cooked, it freezes well. Oftentimes Iâ€™ll divide a large roast into meal-size portions and freeze for future use.
Cooking a roast is so easy I donâ€™t even have to thaw it out. When Iâ€™ve forgotten to take a roast out of the freezer the night before I intended to cook it, Iâ€™ll place the roast in the crockpot frozen and pour a can of Coca Cola over the roast, sprinkle some dry gravy mix, minced dried onions, dried parsley flakes, over top and maybe a minced garlic clove before putting the lid on. If the roast has been thawed, I may trim some of the fat off and sear all sides of the roast in a heated lightly oiled pan to brown the sides of the roast before putting it in the crockpot. If Iâ€™m cheating and cooking the roast from a frozen state, I can usually drain and pick off the fat once the roast has been cooked and is fork tender.
Usually the first meal I prepare from a roast is plain roast beef, mashed potatoes, and gravy made from dry gravy mix (My homemade gravy has a long way to go before looking appetizing). The second night I like to make French dip sandwiches from the shredded roast beef and cook corn or make homemade cream corn, and have a simple side salad. This is my favorite meal to prepare whenever we have company. Itâ€™s just too darn easy. I broil hoagies or large dinner rolls in my oven (watch carefully! Set a timer for two minutes at a time) and I make au jus from a package mix.
The third meal I like to make with shredded roast beef are enchiladas. All three meals are super easy. The enchiladas are the only meal that requires very much preparation and the recipe I use is as follows from a fellow ranch wife:
B Lazy T Ranch Enchiladas
Heat the shredded roast beef with a package of taco seasoning mix or do like I do and sprinkle 2-3 tablespoons of my fiesta dip mix; a bulk seasoning mix I prefer to packaged taco seasoning mixes.
Add a handful of shredded mozzarella cheese till melted. I have added a cup of well-drained Ro-Tel tomatoes, an extra can of green chilies or jalepenos to the meat mixture also. Spoon the meat into flour tortillas, roll and place seam side down into a slightly greased 9×13 pan. If I discover Iâ€™m short of flour tortillas, filling hard corn taco shells with the meat is my backup plan but I have to make sure I cover the pan with foil.
In a small bowl mix until well-blended, one can cream of celery or cream of chicken soup, 1 cup of sour cream, one can of diced green chilies. Pour over the enchiladas.
The recipe doesnâ€™t call for any enchilada sauce which my family is okay with because theyâ€™re not fond of the red enchilada sauce but depending on if I have it on hand, I will sometimes pour green enchilada sauce over the top of the sour cream and soup mix. Sprinkle with shredded cheddar or Colby jack cheese, cover with foil and bake 20-30 minutes at 375 degrees.
I usually have chopped lettuce, sliced black olives available for toppings.
You canâ€™t go wrong with roast beef. Itâ€™s a versatile meat that makes several meals in one week. I always pick easy to prepare roast beef dinners. There are many other recipes that could be substituted for mine, but I have developed a routine of making these three the most. Hope this gives you inspiration for meal ideas.