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Hi all...
We buy our beef from my husband's family and so we always have an abundance of roasts left over after we've eaten the ground beef and steak. I'm looking for some ideas on what to do with arm roast, chuck roast, round steak, etc type cuts of meat. I've done beef and noodles, stroganoff, and shredded beef. Looking for some more ideas to use up this meat I feel horrible having it just sit there!
Thanks!

Jill
 

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Do you have a slow cooker? Last weekend I made a roast (6lb) in my slow cooker with a package of onion soup mix and a can of cranberry sauce. Cook on low for 5-6 hours and it was delish! Oh and I added a few splashes of gingerale too.
 
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If you like Mexican, spicy food, do a Mexican roast, put a can (or as appropriate amount) of spicy V-8 or Snappy Tom over the roast w/ onions & potatoes and cook as usual.

Or, if you'd rather only have highly flavored meat one meal (There's only 2 of us so when I make a Mex. roast it is 3 meals at least.) after you've had one traditional meal, shred the beef, season it and make burritos, tacos, tostadas, or enchiladas.

If you're not fond of Mexican, you can cut up leftover roast for stew/soup and freeze until you're ready to use it another day.

Or use it in omlettes, over rice with gravy, etc.

My favorite flavors for roasts are traditional American and Mexican as above, but almost every culture has their own versions. I did a google search on ethnic beef roasts and here's a link to what I found:

ethnic beef roasts - Google Search

IHTH!

Judi
 

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We dice up some of the roasts for stir fry meat.

One thing I do to make sure that we don't wind up with all hamburger or all roasts left is to inventory what we got from the cow, figure up what we need for a meal (our cow comes with steaks in batches of two, so we need two packs for a meal), and then sit down with a calendar and divvy up the cow each week. So far, this has worked out fabulously.
 

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put a roast in the CP w/ a jar of pepperocinni and some of the juice...different and good!

what about thin slicing it and make some braciolle? yummy on a sunday as they do take quite awhile to put together and braise.
 

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arm roast, chuck roast, round steak<<

I'd use the arm roast and/or chuck roast for pot roast, Italian Beef in a bucket, cut into cubes for stew or kebobs, the round steak for Swiss steak, London Broil, Stuffed beef roll ups, cut into strips for stir fry or cut into chunks and added to a beef veggie soup.
 

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My favorite way to make a roast is in the crockpot. I pour one envelope of dry onion soup mix and 1 can of beef gravy. Boy is it good. Another one is to pour half a jar of lime flavored salsa over the roast in the crockpot. The roast will absolutely absorb the tangy flavor of the salsa all the way to the middle of it. I love to make my Grandma's cubed steaks. I pretty much do what has already been mentioned. Go the Foodnetwork.com for inspiration.
 

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You could always slice them thin (deli slicer works great if you have one) and try your hand at making jerky. You can slice it with a knife and use an oven so you don't really have to make any type of investment. Lots of recipes on the internet.
 
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