Thanks for all your comments on "Pinching Pennies" . Eyelandgirl said she stretches a roast out to make a couple of meals. This is a great idea and one we use a lot here at our house. I like how she suggested taking some out before putting it on the table. If they don't know it's there they won't eat it and you will surely have some left for another meal!
In honor of Eyelandgirl, today I give you a recipe for a roast! This recipe is called "Delicious Pot Roast". The name says it all. This is one delicious pot roast people. You gotta try it. I promise you will like it!
Delicious Pot Roast
-one pot roast, any size you like (rump roast, or whatever you usually use for roast)
-4 potatoes, washed and cubed
-4 carrots, diced (or you can just throw in some baby carrots)
-4 cups tomato juice
-1 tsp. Worcestershire sauce
-¼ tsp. Dried mustard
-1 Tbl. Salt
-½ Tbl. pepper
Add to a ziplock bag. Seal and mush to coat roast and veggies.
SERVING DIRECTIONS: Thaw (at least to softened stage). Pour meat and sauce into crockpot. Cook on high 6-8 hours. The sauce can be thickened with cornstarch to serve with the meat. To make sauce (if desired) pour sauce into saucepan. Mix cornstarch with cold water until dissolved (you will need 1 tablespoon of cornstarch for every cup of sauce), pour into saucepan. Stir constantly over medium heat mixture bubbles and thickens. Turn down heat and simmer a minute or two. Serve with the meat.
Once you have cooked the roast you can throw any leftovers back into the freezer!
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5 comments:
I have always been told that potatoes and freezers don't mix. I thought they turned black or mealy and such. Does the tomato juice help with that? I'm needing to get some meals in the freezer for those days I don't feel like being in the kitchen all afternoon.
Sibyil
Sounds delicious. Thank you for posting this recipe!
Thanks, howiesgal, this sounds good. I had similar fears about freezing potatoes, but always with cooked ones turning a strange texture. Never tried freezing raw ones, that might be the reason it works.
Hi,
I buy the #10 cans of diced tomatoes and make salsa every 2 weeks or so, and I drain the liquid off before I make it. Then I freeze the "tomato juice" for soup or a recipe like this. I'm going to make this soon, as I have a roast AND the tomato juice in the freezer. My household has 12 in it, so leftovers really have to be planned for. Almost any meat like this that might be leftover goes into a tortilla, or soup, depending on the season. I love penny pinching.
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