We get a lot of roasts when we buy our meat (we buy it a whole side at a time). Since it is really just Trevor and I who eat roast beef we always end up with too many leftovers. It’s nice to mix it up so yesterday I decided to try something different with one of our roasts. I made the same shredded beef on a bun that I made for William’s Birthday. It’s very simple, and very delicious.
Slow Cooker Shredded Beef
- Beef Roast
- 1 cup Beef Broth
- 1/3 cup Chopped Onion
- 1 bottle Favorite BBQ sauce
- Toppings (tomato, onion, relish, mayo, mustard)
- Place roast into slow cooker
- Top with chopped onions
- Pour beef broth over gently (try not to wash all the onions off)
- Cook on low for 7-10 hours, until it is basically falling apart
- Rip roast apart with 2 forks until completely shredded
You can then place in fridge for the next day or continue with instructions for same day
- Place shredded beef back into slow cooker
- Cover beef with BBQ sauce (I use the complete bottle), give it a good stir to cover completely
- Cook on High for 2 hours (might only need 1 hour or less if it's done on same day)
- Place on bun with your choice of toppings
One of my favorite meats is ham, we eat it a lot in our house. The recipe I use came from my mother-in-law. Funny thing is my mom uses a very similar one as well.
Here is a very simple way to cook a beef roast in the slow cooker. It’s the way I usually cook it as I find the slow cooker to be the easiest way of cooking. I have never burnt a roast in the slow cooker. It also spreads out the time I spend in the kitchen preparing dinner.
You can sub the tomatoes if you wish. I have made this successfully with salsa in place of tomatoes when I didn’t have any in the house.
So this week I had planned to make my meal plan from the sales this week, like I have seen MANY other bloggers say they do. However once I had my list of sale items down I noticed I had nothing down that would make a meal. 🙁
What’s on sale
I wondered how this was possible. Than as I thought I realized the only meat I really buy from the grocery store is chicken and ham. I get my beef from my sister (who is married to a beef farmer :). I get sausage and pork chops from the farmers market, unless there is some amazing sale. So if I am going to plan my meals around the meat I will not usually be able to go by the store sales. So where should I start.
I also discovered that although we eat pretty well right now I don’t have any go to book/record for all the things I make. I get some from a cookbook my grandma made me when I was younger, some from regular cookbooks, some from online, and some from memory. Clearly this way of doing things is not working for us. If it was we wouldn’t spend most nights trying to decide what to eat, or realizing too late that I should have put something in the slow cooker/oven before hand. This has led to too many dinners ordered in and too many last minute quick meals that not only cost more, but aren’t the healthiest option.
So for the time being, while I build up a list of foods that we eat, I am going to keep bringing things up from the basement freezer every Sunday night. Then plan my weekly meals around that. This week I did choose chicken stir-fry since peppers where a decent price 🙂
So this is what my plans are for this week
Chicken & Potatoes crockpot stew
Chicken Thighs & BBQ in Slow-cooker – sidekicks or potatoes as side and frozen veg
Ham & Scalloped potatoes
Beef Roast – with roasted Potatoes & Frozen veg
Pulled BBQ beef sandwiches (use leftovers)
Pork Chops – Twice Baked Potatoes – Beans
Chicken & Rice Stir-Fry
Lets see how this weeks goes!
Today William went down for his nap perfectly so I got to making some supper while I had time. Decided to make lasagna! And since I have the time, I am going to make a double batch so I have one to freeze.
This is a recipe from my Mother-In-Law. Very simple and delicious. I will include full recipe at the bottom.
Here is step-by-step
Get ingredients together,
1/3 box lasagna noddles
500g shredded cheese
680mL Bravo Spaghetti sauce
284mL Can tomato soup
350mL (1/2jar) Ragu Spaghetti Sauce
pinch of each: Salt, Pepper, Parsley & Italian Herb
OPTIONAL: Ground Beef, cooked and drained Continue reading