|Beef Roast made into Pulled Beef|
When I was a youngster, my grandfather always bought the meat for our Sunday dinner. He was not what you would call rich but he shopped at a local butcher shop and came home with the best cuts of meat for Sunday's dinner. He always came home with a roast or whole chicken and Sunday's were always special. I remember hearing my mother say each time she made a beef roast that chuck roast was the best tasting of the beef cuts. I can honestly say that I do remember there being something a little more flavorful when the cut of meat was a chuck roast and the leftovers were tastier. You know the second day is better after the meat has time to marinate overnight.
|Beef Pot Roast|
My mom would put the roast into a roaster that the bottom was lightly lined with bacon grease and little water to prevent the meat from sticking to the bottom of the pan. The cover was put over the pan and it was lined with onions and celery to add to the flavor. I'm not sure if that added to the flavor of the entree or the ensuing gravy but that was the reason for the vegetables around the roast. About an hour before the roast was done peeled potatoes were added to the pan. The vegetable was always something that was cooked on top of the stove and I don't remember there being any carrots in the roasting pan. The result was a delicious tender roast.
|Beef Roast in Crock Por|
|Beef Pot PIe|
If there isn't enough beef left over to make a whole meal the next day, I make the beef stew but instead of simmering on top of the stove I make 8 or 9 inch pie crusts and make a pot pie for the family to enjoy. The beef stew is put into the bottom crust and covered with the second crust. The pie is baked at 350 deg. for about 30 to 45 minutes.
If you feel like being fancy, you can make the pot pie into a shepherd's pie by making mashed potatoes for you top crust and baking it the same way. For both pies your gravy needs to be a little on the thick side.
The point is the roast may be a little expensive (but remember I got a buy one get one special) but you get more than one meal out of that piece of meat.