This past Saturday the mister and I went grocery shopping at our favorite farm market, Horrocks. Our goal was to pick up enough produce and meat to last us a whole week--absolutely no eating out for the coming week for any meal. I found a good size, inexpensive roast and decided that I could definitely get a few meals out of it. The rest of our shopping landed us at Walmart for odds and ends, where I picked up a bottle of Burgundy cooking wine.
The cooking method was simple: I threw it in the slow cooker with about 2/3rds of the Burgundy and enough water to cover it and let it cook on low overnight.
Meal number one was a roast beef sandwich. I shredded enough meat to make 2 sandwiches to which I added banana peppers, mushrooms, onions, and provolone. Not very creative, I know. I broiled the sandwiches on high to get them warm and crispy, and then I plated them with some of the au jus. Ben and I devoured our sandwiches and had I not been needing to leave for work so soon after eating I would have treated us to seconds.
Meal number two was just beef and noodles. I had a box of cellentani noodles that needed to be used up, so I cooked them to al dente. I reheated some of my roast and it's broth. For myself, I had a bowl of noodles and beef with broth, sprinkled some Italian seasoning and shredded cheeses on top, and out the door I went with my lunch before work. Ben had just a bowl of noodles and beef with broth. Amazingly there's still plenty left and it's currently been frozen for another day.
I like the fact that I was able to take one small roast and do nothing to it other than cook it in the Burgundy and it turned out so flavorful, tender, and most importantly versatile.
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