Pot roast to Italian beef manicotti. (CU Independent/ Ana Faria)
We’ve all done it. We’ve all come home too tired to cook a healthy meal, so we pop a TV dinner into the microwave and eat something that we later regret. In college it’s hard to eat healthy and get everything done, but all it takes is a main dish and a little creativity. These are four quick and simple meals that can be made from one home-cooked pot roast.
Day 1: Pot Roast
While shopping, purchase a good sized pot roast (most stores will label the meat “pot roast”) but look out for a good chuck roast. The important thing is that the meat is fresh and flavorful. If you get overwhelmed while looking at the vast assortment of meats, ask the store’s butcher. They might even offer helpful tips on how to cook your roast.
Extra Virgin Olive Oil
Garlic (3 cloves)
Soy Sauce (about 1 tablespoon)
Worcestershire Sauce (about 1 tablespoon)
Black Pepper
Water
Oven-safe stew pot with lid
How to make it:
Take 30 minutes in the morning to set it up. Heat oven to 300˚F. Heat your stew pot on medium-high heat and add the olive oil,;circling twice around the pan is enough. When the oil is hot, carefully add the pot roast; the oil spits and will spit more when you turn the meat over later. Sear on each side until brown. While the pot roast sizzles, address the garlic.
Cut the ends of each clove and peel before cutting into slices. Crushing the clove under the knife will help the peel come off easily. When the roast is seared add the garlic to the pot along with the Soy sauce and Worcestershire sauce. Both sauces are going to add an extra wallop of flavor, so add the sauce according to your preference. A general guide for the sauces is 1 tablespoon each.
Add a little black pepper and let the meat rest in the pot for a few moments. Add enough water to cover the roast. Things sizzle and pop at this point so be cautious to avoid burns from the oil. Put the entire pot in the oven with the lid on and let it cook for 4-5 hours or until the meat easily comes apart.
Own a crockpot? You can transfer the seared meat and water to it instead of putting your searing pot in the oven. It will cook on the high setting in the same way as directed above. The good part about this recipe is that you can do most anything while your pot roast cooks because it doesn’t require constant attention.
In the evening after your roast has cooked for hours, your house should smell wonderful. Add a salad and microwave a potato (5-7 minutes, poke holes in it with a fork so it doesn’t explode) and you’ve got a full meal in less than 15 minutes. Refrigerate the leftover pot roast in an airtight container so you can use it later.
Day 2: Pot Roast turned Barbecued Beef Sandwiches
It’s the second night of the pot roast and you don’t feel like another imitation of Mom’s home-cooked meal.
Ingredients
Leftover pot roast, shredded
Barbeque sauce
Hamburger buns
Frying pan
Preparation
Heat frying pan over medium heat. Shred as much of the leftover pot roast as you’ll use. It should come apart into little strings of meat. Add the shredded meat to your frying pan and pour the barbecue sauce over it according to your preference. This warming and preparation can easily be done with a covered, microwave-safe bowl. Once the barbecued beef has warmed completely, it’s ready to go on a bun. Paired with potato salad and maybe a sliced tomato, it’s a full meal that’s only taken a few minutes.
Still hungry? Stay tuned for the additional recipes from Ana’s Pot Roast Sunday!
Contact CU Independent Staff Writer Ana Faria at Ana.Faria@colorado.edu.
