You’ve been smelling the roast all afternoon. Your mouth is watering. The potatoes are done, the veggies are tender and it’s time to eat.
The meat is tough. What disappointment. Who wants to have to chew their way through that again? You may be tempted to throw the roast away. Wait! You don’t have to! Sometimes, cooking it for a longer time can help. But if that doesn’t help, here are two recipes that will save that roast.
Here are two recipes that will save your roast.
A sure way of rescuing a tough roast is to simply use it for vegetable soup. Save all the juices it cooked in. This recipe can go in a slow cooker, a pressure cooker, or on the stove top. The vegetables in my recipe are only suggestions because soup is truly a personal thing. The veggies in this recipr are what my family eats, but you may want to add butter beans, okra, peas, etc. Serve it with rolls and/or a salad and you will have a hearty meal.
- 1 ½ lbs. Cubed, cooked roast beef, and the au jus.
- ½ cup chopped onion
- ½ cup celery (use leaves too for a nice flavor)
- 1) 28 oz. can of diced tomatoes (or 2 small cans)
- 12 oz. vegetable broth (can be made from concentrate)
- 12 oz. beef broth (can be made from concentrate)
- 2 cups cut corn
- 2 cups green beans
- 2 cups diced carrots
- 2 diced potatoes
- 2 garlic cloves, chopped or pressed through a garlic press
- 1 tsp celery salt
Instructions are for a pressure cooker. An Insta-pot can be used as the pressure is the same.
- Cube the roast and place in a pot. Add onions, celery, and broth and any juice from the roast. If you are using fresh vegetables such as carrots, corn, or green beans, (not the potatoes) add them at this time.
- Close the lid and bring up to pressure. Cook 15 minutes at 10# pressure. Allow a natural release for 5 minutes, then you can fast release.
- Add the rest of your vegetables, including the canned tomatoes. Replace the lid and bring back up to pressure. Cook another 10 minutes under pressure.
- Remove from the heat and allow cool for 5 minutes, then fast release. Your soup should be done. You can always simmer for a bit longer if you need to reduce the liquid.
For a slow cooker, add all ingredients at once and set on high for 5 hours, or low for 8 hours.
For stove top, add the first ingredients the same as for pressure cooking and bring to a low boil for an hour and a half. Add the rest of the veggies and bring back to a low boil again, stirring every 15 minutes, for another hour and a half.
Another family favorite is Roast Beef Tips. We love it served on rice with a dash of soy sauce.
Roast Beef Tips
- 1 ½ lb cooked roast beef
- 1 chopped onion
- 2-3 pressed garlic cloves
- 12 oz. beef broth
- 12 oz. vegetable broth
- ¼ cup cold water
- 3 tbs. Corn starch
- Rice or wide noodle
- Cut the roast into pieces that are a little long, about ½ inch by 2 inches and ½ inch thick. Add them and all the au jus from the first roasting into your pan.
- Add onion, garlic, vegetable broth, and beef broth.
- Simmer for two hours, stirring often. Allow the liquid to reduce to about 3 cups. (This is important or you will end up with very thin gravy and the flavor will be weak.) 4.
- Test the beef until it is the desired tenderness.
- Add the cornstarch to cold water and stir well.
- Add the cornstarch mixture to the simmering pot immediately.
- Cook and stir until the broth thickens.
- Serve on rice or noodles.
You can use fresh stew meat for this recipe. I recommend that you brown the pieces first and proceed with the recipe at that point.
Don’t throw it away! Rescue the roast! Besides, it will save you money!
Lots of love,