2 Roasts x 4 People = 3 Family Meals

Here’s how I recently made three different meals for four people from two beef roasts:

Meal #1

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.

Meal #2

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. 

Meal #3

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.

Cindy