Roast

I got this idea from another food blog. Here are three great meals using one roast. I thought I would share...

You don't have to necessarily eat the roast day after day, but it is always nice to have ideas of how you can use the roast and not let it go to waste.

Day 1 Roast Beef
3-4 lb. Pot Roast (I really like Chuck Roasts and Rump Roasts)
2 packets Au Jus gravy mix
1 T. vegetable oil

1. Prepare 1 packet Au Jus gravy mix according to directions on packet.
2. Quickly brown all sides of the roast with vegetable oil in a heated skillet. This is essential for a juicy roast.
3. Place roast in crock pot (or deep casserole dish if you're using the oven) and pour Au Jus over the roast. Cook on Low heat (about 200 degrees in the oven) for 6-8 hours or until roast is tender.
Serve with streamed carrots and mashed potatoes.
Shred the left-over roast, store in the fridge with the 2nd mixed packet of Au Jus gravy.


Day 2 Cafe-Rio-Wanna-Be Tacos
1/2 of the left-over shredded roast
4-6 flour tortillas
1/2 c. shredded Monterrey Jack cheese
Melted butter
Salt
Taco Condiments

1. Using a frying pan, lightly butter both sides of a tortilla. Sprinkle lightly with salt. Brown tortillas until they are a light golden brown. Continue with all tortillas, placing warmed tortillas on a plate.
2. Warm beef in the microwave.
3. Sprinkle warmed tortillas with cheese. Layer with your favorite taco condiments.
Store left-over beef in the fridge or freezer.


Day 3 Beef Enchiladas
Left-over beef
8-10 tortillas
1 can Green Chili Enchilada Sauce
1-2 c. mix of Monterrey Jack, mozzarella, and cheddar cheeses
1 box Spanish or Mexican rice
1 10 oz. can beans (optional)

1. Warm beef in the microwave. Then warm tortillas.
2. On each tortilla layer beef, rice, cheese, and beans. Roll to form enchilada or burrito shape.
3. Place rolled tortillas in an 8X8 or 9X13 casserole dish, depending on how much you are making. Pour green sauce over the tortillas and follow with more cheese.
4. Bake in oven at 350 degrees for 20-25 minutes.