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Recycle that Roast!

 

By Tawra Kellam
www.LivingOnADime.com

Ahhh! Can you smell it? Roast beef and potatoes cooking in the Crock-Pot. What a yummy smell and even yummier to eat -- but then what do you do with the leftovers? Here are some ways to help it taste just as good the second, third and fourth time around.

Purchase a large roast (5-10 lbs.) on sale. Slow cook it and eat it as-is the first night. Then use any of these ideas to make quick meals. If you want to freeze some, just put ½ - 1 lb. per freezer bag in the freezer after it's been cooked.

Use in:

Beef Stroganoff
Fajitas
Roast Beef Sandwiches- with lettuce and mayo
Pocket Sandwiches
Shepard's Pie
Stir Fry
Swiss Steak
Pepper Steak


Slow Cook Roast


1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup

Place roast in pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225 degrees and cook for 15 or more hours. 10 hours for roasts smaller than 3 pounds.

*This is excellent for inexpensive roasts. It makes them so tender they fall off the bone and are almost impossible to lift out of the pan. Excellent for Sunday after church or for guests, because it can cook for 2 or 3 hours longer without overcooking. Since no meat is left on the bone you get more for your money. Serves 4.

* Use a meat thermometer to make sure internal temperature reaches 145 degrees.

Brown Gravy

meat broth
1 cup cold water
2 Tbsp. flour or 1 Tbsp. cornstarch
salt and pepper

Add at least one or two cups of water to the roasting pan of your roast, pork or chicken while the meat is cooking. Remove the meat when done and skim off the fat. Put the pan on a stove top burner on medium heat. Put flour or cornstarch in a jar. Add cold water (¼ cup dry milk could also be added), cap and shake until all the lumps are gone. Pour the flour mixture slowly into the simmering broth and stir constantly until thickened. If there is a lot of liquid you may need to use more flour. Salt and pepper to taste. Serves 4.

Barbecued Beef

leftover roast beef
barbecue sauce
3 Tbsp. water

Put leftover beef in a saucepan and add water. Heat until warmed though on medium. Add enough barbecue sauce to coat beef and simmer for 3 minutes. Serve on buns, bread or toast.

Beef and Noodles

1 lb. leftover roast
salt and pepper (to taste)
1 cup water
1 tsp. garlic powder
¼ cup flour
1 lb. egg noodles, cooked

Mix water and flour in a jar and shake well. Pour into saucepan and boil until it starts to thicken. Add roast. Cook until roast is heated though. Add garlic powder, salt and pepper. Serve over cooked noodles or on toast. Serves 6.

Steak and Mushroom Gravy

1 Tbsp. margarine
2 cups water
½ onion, chopped
1 - 2 cups leftover beef
5 Tbsp. flour
1 small can mushroom pieces
salt and pepper (to taste)
1 tsp. beef bouillon powder
5 Tbsp. dry milk

Melt margarine in a large skillet and saute onion. Mix flour, salt and pepper and dry milk in a jar. Add water and shake. Stir into onions until simmering and thickened. Add beef, bouillon powder and drained mushrooms. Reduce the heat. Simmer, stirring constantly, until heated through. Serve over noodles, rice or mashed potatoes or toast. Serves 4.


Tawra Kellam is the author of the frugal cookbook "Not Just Beans: 50 Years of Frugal Family Favorites." "Not Just Beans" is a frugal cookbook which has over 540 recipes and 400 tips. For more free tips and recipes visit her web site at www.LivingOnADime.com. In 5 years, Tawra and her husband paid off $20,000 personal debt on an average income of $22,000 per year.

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