No, this weeks recipe is not one that you are going to eat the same thing for a week! Don’t worry, I wouldn’t bore you like that. In this weeks recipe, I take a chuck roast and cook it in the trusty crockpot and get four different meals from it that should last me through the week. Here’s how to do it.
1. Buy a roast that is at least 2-3 pounds. I prefer the arm roast but the only one I had on hand was a chuck roast, so that will do. My meat comes from a farmer about 20 miles away and he doesn’t label the meat with weight, only the cut. But I’m guessing it was 2-3 pounds.
2. Take out your crock pot and place the meat on a rack inside the crockpot. If you don’t have a rack, take out some foil and make 4-5 balls of foil, enough to keep the meat off the bottom of the crockpot. The point of this is to let the fat from the meat fall off and so the meat isn’t sitting in the fat.
3. Once the meat is set up, I like to season it. I take one can of beer and pour over the meat. It will flow over the meat and sit in the bottom. This will help keep the meat juicy while it cooks. After that, I sprinkle the meat with salt and pepper. I cook it about 4 hours on high until the meat is no longer red and starts to fall off the bone. It will look something like this:
4. After the meat is fully cooked, I let it cool down before I start to shred it. During the shredding process, I cut off any fat and bones and put them aside. I just want the good meat here. You can cut it in chunks if you prefer but I like to shred it because I think it goes farther.
5. Once I have a container full of shredded meat, I can use this meat to create a weeks worth of meals (maybe more depending on what you make). This week I made:
- Vegetable Beef Soup – My recipe was similar to this except I also added some beef base to give it more flavor. I also only added about a cup of shredded beef. The good thing about this is you can use up any vegetables you have on hand. After you’ve eaten what you want, divide up the leftovers in 1 cup containers and freeze to eat later.
- Beef and Noodles – Yummy, Yummy, Yummy! I love beef and noodles and this recipe is so easy. Add some more veggies you have on hand to the mix or just eat them as a side. This is an awesome recipe that also makes great leftovers.
- Italian Beef – This is a little different than when you think of Italian Beef but one thing I like to do is take some of the shredded beef and put it on a hoagie roll, add a little pizza sauce and then some mozzarella cheese on top. Wrap loosely in foil (so cheese doesn’t stick) and bake at 375 degrees for 10-15 min (until the cheese is melted and browned). This makes a wonderful crispy sandwich! Serve with a size of veggies or fries.
- Shredded Beef – If you just want something simple, take the shredded beef and season it with salt, pepper and garlic salt. Heat it up and serve with a baked potato or rice.
If you end up with too much meat or don’t have time to eat it all, the shredded beef freezes very well. You can freeze in small portions to make any of the suggested meals on a busy night.
Don’t like Beef? Try Chicken
If you are not a big fan of beef or don’t have any on hand, you can use the same concept with chicken. Cook 3-4 chicken breasts in a crockpot or in the oven. When the meat is done, let it cool and then shred the chicken. Use the chicken to make the following recipes throughout the week:
- Chicken Enchiladas – You can adjust the servings on this recipe to make just two if you are just cooking for yourself.
- White Chicken Chili – Great on a cold night!
- Mom’s Overnight Casserole – I love this recipe so much. It’s great for shredded chicken and you can add more veggies and omit the cheese – it’s just as good!
- Chicken & Rice – Save out one chicken breast that isn’t shredded and serve this meal (adjust servings accordingly).
- Shredded Chicken Nachos – Sprinkle the shredded chicken with a little bit of chili powder and mix well. Pile the chicken on your favorite chips and add black beans. Add cheese and bake at 350 degrees until the cheese is melted. Once it’s out of the oven, top with lettuce, tomato and onions.