One of the best ways I’ve found to get great value for my money is to buy a chuck roast. A two-pound roast serves about eight people, if you calculate a half pound per person.
Well, there are three people in my household so a two-pound roast goes a long way.
I like to start out doing just what the name implies: roasting it.
It’s delicious for a Sunday dinner and doesn’t take forever to cook.
After that, I like to repurpose the roast for sandwiches (sliced with bleu cheese on kaiser rolls), soft tacos (shredded and mixed with salsa or salsa verde) or for stir-fry (cubed and quick-cooked with veggies and served over rice).
See how economical it can be?
It’s delicious, too. Chuck roast is on sale at Brookshire’s this week, so get creative with your meals!
Chuck Tender Pot Roast
2 lb chuck tender roast
1 cup yellow onions, chopped
8-10 cloves garlic, chopped
3 Tbs extra virgin olive oil
1 tsp rosemary
1 tsp basil
1 tsp pepper
2 tsp kosher salt
Allow roast to sit and come to room temperature.
Add olive oil to skillet and heat to medium-high. Add onions and garlic; brown slightly. Salt and pepper both sides of the roast. Remove onions and garlic from the pan. Add roast and sear on each side.
Return onions and garlic to pan. Sprinkle on rosemary and basil.
Transfer all to an oven-safe pan. Roast at 325° F for about 20 minutes per pound. Cook until desired doneness is achieved.
Nutritional Information: Calories Per Serving: 207, Calories from Fat: 102, Fat: 11 g, Cholesterol: 65 mg, Sodium: 658 mg, Potassium: 38 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 23 g
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