How to Stretch a Beef Roast
We buy a whole beef once a year from a local farmer. This last Tuesday we went and picked up this years cow. I still had 3 pieces of meat from last years cow. I wanted to use it up before starting in on the new cow. I had 2 t-bone steaks, 2 cube steaks and 1 small pot roast.
Well Wednesday was my birthday and we grilled steaks.. we used the up the 2 t-bones and 2 more packages of steak from the new cow to feed all of us. It was so yummy..
Well yesterday I looked at my small pot roast and wondered what to do with it. I had a few cups of cooked brown rice in the fridge to use up as well. So I browned up the pot roast in a little olive oil and added an onion and then a little water and let this simmer for about 3 hours. When it was done I cut up about half of the roast. I mixed this up with about 4 cups of the brown rice I had plus 1 can of cream of mushroom soup (Amy’s brand.. found at health food stores) and some sour cream (I did not measure this), plus I added some cheddar cheese, salt and pepper. I put it all in an 11x15 pan and put some cheddar cheese on the top. I baked it for about an hour at 350. My family went nuts over it.. they loved it! I served it with my homemade fermented salsa and tortilla chips and a salad.
Today I still had half the roast left. I took two large baked potatoes that I had left from my birthday bbq (we had bbq steaks and baked potatoes)… and I cut the meat and potatoes up and fried them with an onion in a little olive oil.. very yummy! I served this with my homemade fermented sauerkraut. So I was feeling pretty good.. I had one pot roast that by itself would not have fed my family one meal and stretched it out to two meals, or more. I still have leftovers that we will probably eat up tomorrow. I love being thrifty and stretching my food as far as I can.