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Enjoy Multiple Meals with a Crock Pot Roast
Are you too busy to cook dinner from scratch every night, or even several nights each week? Why not put your Crock Pot to work so that you don't have to cook so often? By cooking a large pot roast (big enough for leftovers!) in your Crock Pot over the weekend, or during the week one day while you're at work, you can get prepared for several meals. Here are four ways to enjoy delicious meals that start with a basic slow cooker pot roast recipe.
Make Ahead Meals with a Crock Pot Roast
Select a roast in your favorite cut of meat that is large enough for your family to enjoy for several meals. Because the crock pot is very "forgiving", you can enjoy great results with even the most inexpensive cut of meat. Just be careful to avoid purchasing a roast that is too fatty, and take the time to trim the fat off before cooking.
There's not much easier than cooking a roast in a slow cooker. Simply pour a can of beef broth (or an equivalent amount of water) into your slow cooker, place the roast in the appliance, sprinkle with salt and pepper and your favorite seasonings (I use garlic and onion powder), place the lid on the Crock Pot, and cook on low for 8 – 10 hours.
Meal #1: Pot Roast – The first night, enjoy a pot roast dinner. Simply serve slices of the roast to your family members along with appropriate side items, such as mashed potatoes or rice and a green vegetable, or your favorite side dish casserole.
Meal #2: Pulled Beef Barbecue – The second evening, place some of the leftover pot roast in a medium sauce pan and add your favorite bottled (or homemade) barbecue sauce. Allow to simmer slowly for about 15 minutes, or until heated thorough. Serve either as a beef barbecue plate or create barbecue sandwiches using store bought hamburger buns, with baked beans, instant macaroni and cheese, and/or potato chips.
Meal #3: Simple Stroganoff – The third evening, place two cups of the broth from the crock pot and one cup of water in a medium sauce pan. Add some of the meat to the liquid. Simmer over medium heat until warm. Add four ounces of source cream and stir until smooth and creamy. Serve over cooked egg noodles. Serve with a green salad and dinner roll or piece of crusty French bread.
Meal #4: Vegetable Beef Soup – If you still have some of your pot roast left, consider making vegetable beef soup. Place the remainder of the broth in a large stock pot, and add two cans of diced tomatoes and a cup of water. Add one bag of frozen mixed vegetables to the soup base. Season to taste, with salt, pepper, and other spices to taste (such as a Bay leaf, basil, oregano, garlic, onion powder), etc. Chop the remainder of the meat into small pieces and add to the mixture and simmer for thirty minutes or longer.