For the past several months, I've been buying up roasts when they were on sale. Now, my family is no different than yours and they can EVEN get tired of roasts! ;-)
So- I've found several ways to use them- and they never know that its a roast!
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One is above. I simply sliced the roasts up and grilled them as steaks- do they tastes like roasts? No, they taste like steaks! Textured like roasts? Nope, textured like steaks! ...I do suggest that you marinade them in a little cooking wine and/or small amount of vinegar and your choice of seasonings or seasoning salts. But they REALLY are good. These only had Lawry's and black pepper on them and they were fabulous! (And the price- under $2 a pound! MmmHmm, the Frugal Steak!)
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I am blessed to have a grinder attachment on my Kitchen Aid and I've ground some of them up into hamburgers. They are extra lean this way so I suggest that you leave ALL the fat in or they WILL be dry. What if you don't have a grinder? Well, you may not be able to get them a good consistency to pat out into patties, but, you could cube it and pulse it in a food processor and use it in soups, chili, spaghetti, and homemade hamburger helper style dishes, etc.
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I cubed some and tossed it in about 1/4 cup of cooking wine and Worcestershire sauce and sealed it in a Food Saver bag and froze it for beef stew.
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Some I sliced in strips for a yummy and easy frugal stir fry! I tossed them in a little soy sauce and a dash of cooking wine, some ginger and garlic and sealed it in bags for the freezer. Quick meal!
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My dh's favorite is Sliced Roast Beef Sandwiches on Homemade Buttermilk Buns. I simply sliced the roasts into fairly thin strips. I placed them in food saver bags (or you can toss straight in the baking dish), added about 3 T cooking wine, 1/4 cup Worcestershire Sauce, (other seasonings of choice), and a little fresh black pepper. I shook the bag well to coat all the meat and then sealed it. Bake these low and slow and they will be great and tender! Like 300 to 325 for 1.5 to 2 hours.
I also ground up some and made a couple of meat loaves! Almost forgot about those, as they were also tossed into the freezer to cook later. :-)
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Tip:
you can often have your local grocery butcher slice your roasts for you- but if not- a $10 electric knife will do the trick with a little work!
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10 comments:
WOW great ideas..will have to be even more frugal with my frugal roast..no more just roast with carrots and potatoes. We sure do get tired of those! I was raised on roast since my dad is a beef and pork farmer and so I tend to get VERY tired of roast! LOL
Where would I find cooking wine? What do I need to look for and is it expensive?
thanks for all you do you are such a big help and blessing to me!
Joy
what a great post thanks so much for sharing I also buy roast quite often but did not really think about all the ways I could use it
Great ideas! I'm going to look for roasts on sale! We love steak, but don't like the price. Thanks again!
Sheri
Joy- cooking wine is with oils and vinegars on the baking aisle usually.....I got 2 mails from you last night and responded to both- hope your net is straightened out soon- our's does that too from time to time. I buy cheap/use coupons when I can. I usually pay less than 2 a bottle. There's white, red, and sherry. They are all good. Very high in sodium so I have to watch not oversalting! ;-)
Hope you are feeling better!
shopannies -
I hope you'll let me know if YOU come up with any ideas too! ;-)
Sheri,
I know exactly what you mean! You sure can't beat steaks under $2 a pound! These were bottom round roast by the way- and still were very good, but we did cook them slow and low temp. :-)
No, don't use cooking wine... ick. Buy the good stuff. My mom has a phrase if you wouldn't drink it, don't cook w/it.
The alcohol is burned off, in case you are not alcohol drinkers.
Thanks for the tip DanielleSB!
Hi :-D Stopped by via your 'link up' to Tammy's Kitchen Tip Tuesday.
My husband and four grown sons L O V E it when I slow cook a beef roast for making into sandwiches!!! I hope they don't walk in while I am typing this, or they'll be asking for them ;-p
Take a good sized beef roast and lay it down inside a well sprayed roasting pan with the fat layer on top. Heavily coat the fat with garlic powder and Lawry's seasoning salt. Pour some canned beef broth into the pan to about an half inch depth, but do not pour it down over the meat and spices. Cover and bake in your oven at 300o for about 5 to 6 hours.
After about three of the hours, pull out a slow cooker, turn it on high and spray the insides of it down well. Add a half pound of butter and top that with a heavy layer of garlic powder and about 4 Tablespoons of Worchestershire Sauce.
Then dump in spanish onions which have been sliced about 1/4 inch thick and green, yellow and red pepper strips. Cover and let cook. After two hours check to see if you need to turn it down to low or if it needs left on high.
The meat will almost fall apart when done. Put slices of it on your homemade rolls. Top it with a slice of swiss or provolone cheese. Then add some of the cooked onions and peppers. Use the broth out of the bottom of the roasting pan as sandwich dipping sauce and ENJOY!!!!!
Any leftovers do freeze up wonderfully.
For pork roasts, put them in your well sprayed roaster with a semi thick layer of brown sugar on top. Pour in about 1/2 inch thick layer of apple juice (again, not pouring directly on the meat). Cover and let cook away at 300o for about five hours.
Pull the meat out of the pan, dump the juice, shred/pull the meat apart into pieces and add BBQ sauce. Without washing it first, respray your pan and dump the BBQ coated pork meat back into the pan and return it to the oven for another hour. Serve on your homemade buns with slices of onion on it, and pickles on the side ;-}
Okay, so now I'm the one wanting these sandwiches ... o;-p
Cheryl-
Wow does that sound great!
Thank you for sharing it!
The dipping sauce idea - good thinking! Will have to try that some time- bet my family would love it!!!
Thanks again!
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