Place two beef roasts over onions and potatoes, season as you like, cover and cook for a couple of hours. Uncover and cook for another hour or so. Serve sliced roast beef with potatoes, some vegetables, and a salad.
Place roast beef slices in a crock pot with beef broth and cook all afternoon. Just before serving, remove broth to a saucepan. To thicken the broth: bring broth to a boil. In a separate container, stir some cornstarch (about 1 Tablespoon cornstarch per cup of broth) into a small amount of cold water. While stirring boiling broth with a wire wisk, add cornstarch slurry all at once, and continue stirring for a few minutes until gravy is glossy. Return gravy to meat and serve on gluten free sandwich rolls along with salad and fruit. Optional: saute sliced onions and mushrooms in a skillet to serve on the sandwiches.
Remove meat from gravy (freeze remaining gravy to use at a later time). Cut meat into small pieces and use for enchilada casserole: layer corn tortillas, meat, drained red or black beans, corn, shredded cheese, and enchilada sauce in an oven-safe baking dish. Top with sliced olives and green onions. Bake in oven until casserole is heated through and cheese is melted.
Unfortunately, I didn’t think to photograph the first two meals, so only the enchilada casserole is pictured here.