POT ROAST AND MORE

STEP 1:

Fill crockpot with inexpensive roasts.*

Sprinkle each roast with: 
       Lipton's Onion Soup Mix 
       Salt and Pepper to taste 

Pour 1-2 cups beef broth, depending on how big and how full the crockpot is. (I like to use Tone's Beef Base mixed with water – 1 tsp. base to 1 cup water.)

Cook until almost tender.**

*Option: Sear roast in heavy frying pan on all sides before placing in crockpot.

This is not necessary, but sometimes I like to do it.

**I like to put the roast in the crockpot just before going to bed. If you have a pot that has an automatic setting that will let you cook it on high for a couple of hours, then turn to low, that is the best. Otherwise, set pot on high for two hours, then manually turn to low setting. Let cook overnight. A full pot takes 6-8 hours.

STEP 2:

Remove all meat. Drain broth and let cool. Remove hardened fat from broth and discard.

MEAL 1 – POT ROAST

Place in crockpot the amount of meat you will need for your meal.

Add: cut up potatoes and carrots (or baby carrots,) and sliced or diced onion.

Pour beef broth over top.

Cook until meat is tender and veggies are done – about 2-4 hours.

MEAL 2 - SWISS STEAK

Place enough spaghetti sauce (use your favorite – mine is Prego Meat) in bottom of crockpot to cover lightly.

Add a layer of cooked pot roast cut into chunks (about 2” x 3” each, more or less.)

Add sliced or diced onions.

Repeat layers as needed, making the last layer a generous portion of spaghetti sauce.

Heat until all ingredients are fully heated and onion is tender – about 1-2 hours on high or 2-4 hours on low.

MEAL 3 – KABOBS

Soak wooden skewers in water (this prevents them from burning.)

Place chunks of meat on skewers along with any of the following: mushrooms, onion pieces, bell peppers, shrimp, zucchini slices, pineapple chunks, cherry tomatoes, or anything else that sounds good.

Please note that kabobs really come out better if you put the meat on a separate stick from the veggies, as they finish grilling at different times.

MEAL 4 – STEW OR VEGETABLE BEEF SOUP

This can be done in the crockpot or on top of the stove.

Peel and cut into chunks: 4 medium potatoes

Peel and slice or dice 2 cups carrots (or use mini carrots)

Cover with water and cook until not quite tender

Add: 2 lb. pre-cooked roast cut into chunks

1 onion chopped

Lipton's onion soup mix to taste

Beef broth mix or boullion to taste

Salt and Pepper to taste

Cook until ingredients are tender.

For Stew, add 2Tbsp. flour or cornstarch to thicken (whisk in separate bowl with some juice from soup, then add to soup.)

OPTIONS - Add any of these:

chopped celery

1/2 tsp. rosemary or sage

garlic to taste

mushrooms

pearl onions instead of chopped onions

OTHER MEALS:

1. See SHRIMP/STEAK SKILLET MEAL Recipe - Use chunks of pre-cooked roast in place of steak.
2.  See BEEF STROGANOFF recipe and substitute small pieces and strips of meat for steak.

3.   Use pre-cooked roast in any of your favorite recipes that call for beef.

HINTS:

1. If you are in a hurry, you can start a meal in the crockpot liner in the microwave. Heat it until ingredients are just warm, then place liner in crockpot heating unit. It is important to not heat it too high in the microwave, as the meat will come out tough.

2. Save on the cost of meat by using inexpensive cuts of roast, such as a chuck roast.

3. The reason for cooking all this meat at once is that it saves energy and time to do it all at once.

4. Store extra meat in refrigerator for a short time or in the freezer for later (cut up first.)