Before we dive into these recipes, let me just say there are pros and cons to cooking once for 3 meals. The apparant pro: cooking ONCE for THREE meals. The con: by night 3, I was OVER the roast beef. We don't eat a lot of red meat here, so if it had been chicken, I'm not sure I would have felt the same way. But, I would do this cooking once for three meals again, because it made me feel so creative and thrifty, nonetheless.
Another apparant pro: very cost effective. The 4lb roast I used, cost about $3/lb from Sam's Club. Not too shabby.
Night 1: Beef Roast with Shiitake Mushroom Sauce
3.5 oz fresh shiitake mushrooms, sliced
1 (4lb) boneless beef rump or tip roast, trimmed of fat
1/4 c hoisin sauce
2 garlic cloves, minced
1/2 tsp salt
1/4 c water
2 Tbls cornstarch
2 Tbls sliced green onion
Place mushroom in 3.5 to 4-quart slow cooker; top with beef roast. Spread beef with hoisin sauce; sprinkle with garlic and salt.
Cover; cook on low setting for 8-10 hrs.
About 10 min before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. In 4-cup glass measuring cup or med micro-safe bowl, blend water and cornstarch until smooth. Pour juices from slow cooker into cornstarch mixture; mix well. Micro on high for 2-3 min or until mixture boils and thickens slightly, stirring once halfway through cooking.
Cut roast in half; set one half aside (you're going to use the other half for the next two meals).
Cut remaining half into thin slices; place on serving plate. Reserve 1 1/2 c sauce. Spoon remaining sauce over the beef or just serve it with the meat. Sprinkle with onions.
Jenni's note: I would suggest definitely using Shiitakes over standard mushrooms. They really added to the flavor of the sauce. Also, I skipped the green onion. Even though I'm sure it adds great flavor. I can take or leave onion as a garnish. Third, it wasn't until noon that I remembered I was doing this crock pot meal, so I cooked my meat for 4hrs on high. Just be super careful however you cook it, because you only get one shot to make it awesome. Otherwise, you're stuck eating dry meat for the next three nights.
Oh, and I served mine with mashed potatoes, the mushroom sauce made an awesome gravy, and glazed carrots.
Prepping for Meals 2 and 3
Divide reserved roast into 2 portions. Slice each; cut slices into 2-inch strips. Divide strips evenly into 2 plastic storage containers. Add 1 cup sauce to 1 container (this one is for Beef and Asparagus over Noodles). Add 1/2 cup sauce to other container (this one is for Beef and Broccoli) and throw them in the fridge.
Night 2: Beef and Asparagus over Noodles
3 cups uncooked medium egg noodles
2 c cut (1 1/2in pieces) fresh asparagus spears
1/2 c water
Leftover Beef w/ Shiitake Sauce (the one w/ 1c of sauce)
1 1/2 tsp Worcestershire sauce
1/8 tsp pepper
8oz (about 1c) sour cream
Cook noodles as directed on the package. Drain.
In large skillet, combine asparagus and water. Bring to boil over high heat. Reduce heat to meium; cover and cook 3-4 min or until crisp-tender. Add beef/sauce, Worcestershire sauce and pepper; mix well. Cover; cook 3-4 minutes or until thoroughly heater.
Stir in sour cream. Cover; cook 3-4 min or until thoroughly heater, stirring frequently. Serve over noodles.
Jenni's note: If you're a strogganoff lover, you'll really like this. I loved that this recipe had fresh asparagus, because it made me feel like summer. To add another flavor layer, you could also top this with some paprika or parm cheese.
Night 3: Beef and Broccoli over Rice
2 c uncooked instant rice
2 1/4 c water
Leftover Beef/Sauce (the one with 1/2 c sauce)
1/4 c soy sauce
1/4 tsp ginger
14oz pkg frozen broccoli florets
Cook rice in 2 cups of water, as directed on package.
In large skillet, combine beef/sauce, remaining 1/4 cup water, soy sauce and ginger; mix well. Cook over medium-high heat until mixture comes to a boil. Stir in frozen broccoli. Cover; cook 5-6 min or until broccoli is tender, stirring once. Serve over rice.
Jenni's note: I always think it's worth it to use real ginger vs powdered ginger. But, I still cheat a little and use the fresh ginger in a tube (the brand I use is called Gourmet Garden).