Last week, “graciousjanesmithie” did a post on “Insanely Delicious Pot Roast”. No two was about it; this was a tasty, succulent dish. But, what do you do with the leftovers? How do you take this inexpensive dinner and convert it to several more dinners that are cheap? Here’s the link to her post:
Well, a few months back, Cheap Bastid fixed a big slow-cooker full of what Mrs. CB has always called “Roast Beast”. It was a big bottom round (aka London Broil) which I cooked up to find out how many different ways I could fix it.
Here are some ideas you might want to try. First thing is, get as big a pot roast as you can squeeze into your slow cooker—buy it when it’s on special at the grocery store. The idea here is to make good food and make it as cheap as possible. So here are some things you can do:
First, shred the left over beef and put in an airtight container.
The first thing I’m going to do is take the liquid from that pot roast and strain it into a big bowl and then put that bowl in the fridge overnight. Then I’ll take it out of the fridge and skim the congealed fat off the top. After than I’ll put it into ice cube trays and put those into the freezer. When frozen, I’ll pop the cubes out and put them into freezer bags. This is a deep, rich, brown beef stock with tons of flavor. One cube is the flavor equivalent of about a half cup of broth. (Try licking one. It’s like a beef-cicle).
Shredded Beef Sandwich
Chop up about a cup of red bell pepper and about a half cup of onions into strips about 1 ½-2 inches long and sauté them until soft and caramelized. In another pan put a couple of cups of shredded beef in with a tablespoon of oil and a couple of good glugs of Worcestershire. These 2 steps will take about 5 minutes. Then layer first shredded beef and then onions and peppers on top of each other on a round of flat bread. Roll it and enjoy a really tasty sandwich for lunch or dinner.
Shredded Beef Taco
Well, this one is pretty obvious. Shred up some lettuce. Chop up a tomato. Chop some onion. Get out some shredded cheese (jack and cheddar). Then take a sauté pan, add a glug of oil and toss in a couple of cups of shredded beef (I like to use a well-heated pan to try to get just a bit of “crust” on the meat). Now add some dark chili powder or ancho powder, cumin, garlic, a bit of salt and a bit of chipotle. Remove from heat, get out some flour tortillas and build your tacos.
Shredded Beef Torta
Take out your sauté pan, chop about ½ cup of onion and toss it into the pan. Then add a couple of cups of shredded beef along with some cumin, garlic, ancho or chili powder and some chipotle (all to taste). Open up a small can of either green chilies or salsa verde (I’m too lazy to make it from scratch).
For these tortas I used those skinny little buns that came out the last couple of years—they’re perfect for this, not too bready and at least have the appearance of being more “healthy”. Put down a layer of beef, some onions, a couple of tablespoons of the green chilies and a handful of shredded cheese. Zap it or toast it if you want to melt the cheese.
This has become one of my favorite “go-to” dishes for leftovers with beef, pork, chicken or shrimp (yeah, like there’s ever leftover shrimp!). It’s a term I made up combining Grits and Hash except I pronounce it as if it’s spelled “greesh”.
Pick up a bag of stone ground grits/polenta (I use “Bobs Red Mill” which is about $2.30 for a 1 ½ lb bag). For 2 people make a total of 1 ½ cups grits mixed with 4 cups water and 1 cup broth along with a couple of tablespoons of butter or margarine. (Bring liquid to a boil, turn heat all the way down, slowly add the grits, stir well, cover and leave it alone for about 15-20 minutes, then add a handful of cheese, stir and serve).
Chop up bell pepper, a fresh jalapeno if you have one and onion. Either open an 8 oz. can of tomato sauce or chop up a medium tomato. Get out a couple of the beef stock cubes I mentioned earlier. Heat your medium sauté pan and add a glug or 2 of oil. Drop in the chopped vegetables and cook for 2-3 minutes. Then add a couple of cups of shredded beef and heat thoroughly. Add the tomatoes/tomato sauce and the stock cubes. Season with salt, pepper, cumin and garlic. Turn down the heat and let this thicken just a bit.
Then plate with a healthy bunch of grits topped with the meat and vegetable mix.
Well, that’s 4 dishes that you can make with left over pot roast/shredded beef. What other possibilities are there?
Beef Fried Rice
Soup--beef barley, beef vegetable
Chili with Shredded Beef
"Brinner"--a skillet hash made with potatoes, chopped shredded beef, eggs and cheese
Shepard's Pie--shredded beef, peas and carrots, gravy topped with a “crust” of mashed potatoes.
BBQ Beef--shredded beef and barbecue sauce sandwiches with beans and slaw
How many other ideas can you come up with? I’m sure there are other dishes that can be made simply and cheaply.
Cheap Bastid is all about saving money and eating well at the same time. In today’s world, money is tighter than ever and food keeps taking a bigger and bigger hunk out of our budget. I’ve turned saving money on food into a “sport”, always looking for ways to save while cooking homemade meals that are nutritious, simple and tasty.
And, if you want to see more Cheap Bastid recipes please visit my foodblog at: http://www.cheap-bastid-cooks.com/
That's the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!