When
the mornings start to get cooler and autumn is right around the corner, don’t
you find your thoughts turning towards comfort food? You know… dishes like soups,
chili, meatloaf and pot roast? Here at $2 Dinners we love a good pot roast, but
let’s face it, roast beef is delicious, but it’s not exactly the most
budget-friendly meal in the recipe box is it? Even though it may not be an
affordable option for just one meal, if you split one roast between two
recipes, it suddenly becomes a frugal cook’s new secret weapon.
Using
one roast for two meals doesn’t have to be boring either. We love leftover
roast beef sandwiches as much as anyone, but we also know that there is so much
more you can do with your leftover beef. Our Italian-style pulled beef
sandwiches and Vegetable Beef Soup with a Kick are perfectly delicious examples
of what you can create from just one roast and they couldn’t be easier. Make
the sandwiches for lunch or dinner one day, use the leftover beef for a
delicious soup later in the week, and you’ve got two great meals for one
budget-friendly price.
For a printable PDF version of this post and accompanying recipes, please click on the post title to open in a new window and look for the "Print-Friendly" button at the bottom of the recipe.
Italian-Style
Pulled Beef Sandwiches
4
½ - 5 lb. beef roast
1
(14 oz.) can beef broth¼ cup water
3 tbsp. salt-free Italian seasoning
1 tsp. salt
1 (16 oz.) jar Pepperoncini (whole or slices) with juice
Sub or hoagie rolls, if desired
Cheddar or Mozzarella cheese, if desired
Combine
broth, water, Italian seasoning, salt, and juice from ½ jar Pepperoncini in a
slow cooker. Add beef. Scatter ½ jar Pepperoncini over and around beef. Cook on
low for 8-10 hours or until beef is tender. When beef is cooked, remove to a
cutting board and let rest for 10- 15 minutes. Then, using two forks, gently
pull and shred beef apart. To make sandwiches, toast rolls or buns, top with
shredded beef, a drizzle of juice, peppers and cheese. Store beef and peppers,
almost covered in juice, in a container in refrigerator. Serves 10 for approx
$1.36 per serving.
Vegetable Beef Soup with a Kick
Leftover Italian-Style shredded beef (include juices and peppers)
1 (10 oz.) bag frozen mixed vegetables
2 (14.5 oz.) cans diced tomatoes with juice
1 (30 oz.) carton beef broth
2 cups water
¾ cup barley or small pasta
Combine
all ingredients in a large pot. Simmer until vegetables are cooked through and
flavors are combined. Serves 6-8 for approx. $1.00 per serving.
