Stretching A Dollar: Pot Roast
The inexpensive and versatile answer to saving money.
In the professional chef world, “Stretching a Dollar” with food is one of the main purposes chefs are hired. When one has leftovers lying around, it’s crucial that they get another life; chicken soup from the roasted chicken used for the dinner special or fish stock from the bones pulled out of the fish used for a small luncheon, for example. Pork, with all its greatness, is one of those meats that we can do so much with. It’s also very inexpensive, which is wonderful for the bottom line.
Out of all the inexpensive and versatile meats one could have on the menu in our restaurants or in the fridge for the home cook is pot roast. This fantastic main course comes to mind when looking for a cheap and multifaceted protein. There are endless cross-utilization possibilities. The pot roast has been a favorite of mine since I could chew. The smells wafting throughout the kitchen of inexpensive beef, slowly braising with a flavorful broth, the hint of carrots, onions, and potatoes and just a nuance of red wine and tomato paste takes me to a happy mindset.
I love this recipe from Food and Wine.
Of course, the good thing about pot roast is that, in most cases, there are loads of leftovers. Yes, you could plop some of it into a bowl and jack it up in the microwave, and no one would blame you. But, taking that tender, “shreddy” beef and turning it into many more things gives this humble cut a different level of respect.
One would be remiss not to mention Mexican food when discussing uses for leftover braised meat. Tamales, quesadillas, tacos, burritos, or enchiladas can ALL benefit from this leftover flavorful food gold.
But I must confess, the first thing I think of when there’s leftover pot roast is pasta. Homemade fettuccine or tagliatelle pasta tossed gently in fresh marinara sauce is amazing on its own, but toss in some ribbons of pot roast, and you’re at a whole different level. This has got to be one of my favorite meals during the cold winter months. A steaming bowl of fresh noodles is enough to make anyone grin.
Image courtesy of Airin Party.
Making pasta is very easy and inexpensive. You get a lot of bang for your buck when making pasta from scratch. 5 eggs, a pound of “00” flour with a splash of good olive oil and you’re off to the races. Check out this recipe.
A simple tomato sauce is also affordable and easily recreated. A quick sauté of some garlic and onion in olive oil to start things off. Add a splash of good red wine and reduce it down to a syrup, stir in a little tomato paste and some canned chopped tomatoes. This time of year, we just grab a mason jar full of the tomatoes we canned in the summer, squish them in my hands, season with salt and pepper and let it simmer away while I make the noodles.
Image courtesy of Julia.
Check out this simple recipe.
Garnish this delectable nosh with some torn, fresh basil and grated pecorino cheese and drizzle the whole thing “Michael Chiarelli style” with some spicy extra virgin olive oil. Sounds good, right? The entire meal will put you back about 2 bucks.
Image courtesy of Valeria Boltneva.
Another favorite use for this fridge fodder is soup. Ah, soup. That “clean out the refrigerator” pot of goodness is the gift that keeps on giving. Soup can be eaten for lunch or dinner, then frozen for later. Great for those late nights home from the office where you don’t have time or the energy to cook. Served with a gooey grilled cheese and everyone will sing your praises. I have listed a simple favorite.
I have just scratched the surface for all the things one can do with leftover pot roast. One five-pound roast can give a small family at least three meals, each costing less than the cost of drive-through and much healthier. Feel free to share your ideas for using these leftovers. If you have any suggestions on what sort of food you like to use at home, feel free to post below. I look forward to hearing from you.
