So last night I made a pot roast.
Most people would say I’m crazy for making a whole pot roast for one person. And I have to admit it often feels wasteful. But when I was single and broke, I discovered that being able to stretch a cut of meat into two or three meals was much more economical than cooking food I’d eat for one meal. So I still buy a whole ham, a whole chicken and in this case a pot roast, and use the leftover meats for the next several meals. Yes, I plan my meals… yes, I have a list on my fridge… yes, I use the menu to make a grocery list and they’re both stored in my computer. Yes, it makes me a little OCD, get over it. I have also discovered that in addition to making the menu and grocery list, the habit of stretching a cut of meat into two or three meals is time saving and more important money saving. So I made a pot roast-
Amanda’s Pot Roast recipe;
I dry rub it with salt, pepper, garlic and flour
in a pan, I fry the roast on all sides in enough oil to cover the bottom- I set that oil aside to use for making the gravy later
after frying each side I place the roast into an oven safe pot (hence pot roast) with a lid. I cut up onions and soak it with Balsamic vinegar and enough water to cover the bottom of the pan. I put it in the oven at 325 degrees, and roast it for about 2 hours, depending on the size of the roast.
If you want to make an open faced roast beef sandwich, you’ll need gravy-
After the roast is done I transfer the juices into the frying pan and bring to a boil, stirring constantly. If the flour doesn’t thicken the juices I add a little cornstarch dissolved in water (1TBSP of corn starch to 1 TBSP of water). If it’s bland I add more balsamic vinegar, salt, pepper and garlic to taste.
For the sandwich it’s just bread, roast beef, mashed potatoes, and topped with gravy. I have to admit this is one of my favorite beef dishes. It’s comfort food for me. My grandmother used to make a Sunday roast that was usually so dry we had to do these sandwiches to be able to eat them… that or lots of ketchup! LOL
For the next night’s dinner, I use the leftover beef to make beef chimichangas-
I cut the beef into very small pieces. I warm them in a pan with tomatoes, onions, chili powder, red pepper and a little oil. Once the meat is brown and onions are translucent (I like that word)- I set transfer them to a flour tortilla.
Inside the tortilla you can add salsa or cheese… I don’t add the cheese because I’m lactose intolerant and I’d rather use the sour cream on top- but that’s just me. Once you have the tortillas filled you fold them like an envelop. Don’t allow any of the sides to remain open.
In about 2 inches of HOT cooking oil, you place the filled tortillas and let them brown on one side. Flip them to the other side and let them brown. Once cooked set them on some paper towels to drain the excess oil- don’t forget to shut the oil off. Once cooled, you can top with salsa, cheese and sour cream… and enjoy!
I still have some of the roast left over, so I’ll probably have roast beef sandwiches for lunch- just bread and mayo, nothing too fancy. I can also use it for a fourth meal which will probably be a salad or beef fried rice. I really like being able to stretch a cut of meat into a week’s worth of meals. It’s not boring and it’s practical at the same time.
So do you all have a recipe that stretches over a few meals? Share it with me and I might try it out!