Ask the Butcher: How Can I Get the Most from My Roast?
This month’s Ask the Butcher question wants to know, “What else can I do with this beef roast?”
Hey, we get it. You’re tired of eating the same old traditional pot roast. We’re here to help. Here’s a few ideas on how you can take stretch that boring beef roast into some easy and delicious weekday meals!
Sunday: Cook Your Roast
Cook your beef roast on Sunday for easy prepping throughout the week. A good rule of thumb for cooking a roast in a crock pot is three hours per pound of roast (6 hours for your 2 lb. Kettle Club roast) on low.
For oven preparation, preheat oven to 350 degrees and cook 20 minutes for each pound of roast (about an hour for your Kettle Club roast).
Be sure to season your roast with salt and pepper and add liquid to tenderize and enhance flavor. Our famous Kettle Range beef bone broth works wonderfully for this!
When your roast has cooled, shred for easy preparation throughout the week. Store the beef in an airtight container with a little of the cooking juices to keep it tasty and tender.
Monday: Philly Cheese Steak Dip
Mondays can be rough. Make dinner easy. First, dice an onion and green pepper. Sauté the veggies in a hot pan with oil. When the onions are translucent, add 8 oz. of cream cheese and stir until the mixture reaches a creamy consistency. Add ½ cup sour cream and about 1 cup of your cooked, shredded roast (more if you’re wanting a meatier dip).
Dip using crackers or toasted French bread.
Tuesday: Beef Tacos
Ever wonder why taco Tuesday at Kettle Range is one of the most delicious days of the week? Probably has something to do with the amazing shredded beef our chefs use to create our heat and serve meals. What cuts do we use you ask? Roasts, of course! Shredded beef roasts make fantastic tacos and unlike traditional ground beef tacos, shreds can take on a ton more flavor when heated with your favorite taco seasonings.
Wednesday: BBQ Beef Stuffed Potatoes
Is your twice baked potato missing something? Turn that side dish into a filling meal by adding BBQ beef.
Rub 2 potatoes with oil and salt and bake at 300 degrees for 90 minutes or until tender. Split cooked potatoes lengthwise and spoon out insides. Combine potato mixture with 2 tablespoons of sour cream, cheddar cheese, and salt and pepper to taste. Add your favorite BBQ sauce to the cooked shredded beef. Combine the BBQ and potato mixture and return to potato skins. Cook at 350 degrees for 15 minutes or until warm. Enjoy!