Getting More Beef for Your Buck & Slow Cooker Pot Roast Recipe
Madame Deals is pleased to bring you a new weekly column, Cooking with Connie. Streching meals, cooking from a stockpile and meal planning are topics that Connie will write on. Connie is an awesome cook and she is so good at cooking a large portion of meat and then making many different meals from it. We are so excited to have Connie join us!
When buying beef roasts, it is truly helpful to know how you will be cooking and serving the beef. The most economical cut is chuck. These roasts should always be slow roasted or braised. They will not slice well and do not make a pretty presentation. However, due to high marbling, chuck roasts are quite tender and moist. Other cuts, such as round and sirloin, are leaner and slice nicely to make sandwiches or classic roast beef. But, these cuts are generally more expensive. When it comes to getting the most beef for your buck…choose chuck. And especially when your local grocery store runs specials on chuck roasts or stew beef, buy it.
Here’s an easy and delicious pot roast recipe. With this recipe, you will be able to serve tender pot roast with gravy AND you will have beef left over. With that beef, you can create beef stew, beef hash, beef pot pie, burritos, or you could simply freeze the cooked meat for a future use.
Slow Cooker Pot Roast Recipe
4-5 lb chuck roast4 cloves garlic, chopped
2 T worcestershire sauce
3 T Ranch dressing mix (1 packet)
6 oz beer (or beef broth)
Trim roast of excess fat. Place in a slow cooker. Sprinkle roast evenly with Ranch dressing mix. Top with chopped garlic. Combine worcestershire sauce and beer and pour over roast to a depth of ½ inch liquid in bottom of cooker. Add more beer, if necessary. Cover and cook on low for 6 hours or until beef is fork tender.
When roast is tender, remove from slow cooker and keep warm. Stir together 3 T beer and 3 T flour until smooth. Add this mixture to cooking juices and cook on high, uncovered, until thick. Reserve one to two cups of cooked beef for a future use. Return pot roast to slow cooker, smother with gravy and keep warm. Serve with your choice of mashed potatoes, egg noodles, steamed rice, pan fried potatoes, toast, biscuits, grits, or almost anything!
*Slow cooker tip…don’t peek. Each time you open the lid, you increase cooking time by 15 minutes AND moisture-rich steam escapes, drying out the dish!
If you like this recipe you will love this one!