3 Meal Series Part 3: Open Faced Beef Melts

Prep: 15 minutes
Yield: 4 servings

9 oz sliced pot roast
1 cup gravy
4 slices Texas Toast, lightly toasted
4 slices cheddar or swiss cheese

In a large skillet heat pot roast and gravy until heated through. Spread toast on broiler pan, Divide pot roast slices evenly among toast. Spoon most of the gravy over the meat and top each sandwich with a slice of cheese. Broil 1 minute or until cheese is melted.

3 Meal Series Part 2: Shepherds Pie

Prep: 55 minutes
Yield: 4 servings

3 cups beef broth
3 tbs flour
2 1/2 cups shredded pot roast
10 oz frozen carrots & peas, thawed
1/2 tsp oregano
5 medium potatoes, peeled, & boiled until soft
1/8 cup milk

Preheat oven to 350 degrees. Coat 1 1/2 quart baking dish with nonstick cooking spray. Mash potatoes with milk until smooth & creamy, set aside. Whisk beef broth and flour together in a medium saucepan. Heat until simmering, simmer for 1 additional minute or until thickened.

Reserve 1 cup gravy in fridge for tomorrow.

Stir in pot roast, vegetables, and oregano. Spoon mixture into prepared baking dish. Spoon potatoes over top of meat mixture. Bake for 30 minutes. Let stand for 15 minutes before serving.

3 Meal Series Part 1: Roast Beef & Goulash

Prep: 35 minutes, plus 4 hours in crock pot
Yield: 4 servings plus leftovers for 2 more meals

1 4 lb bottom-round pot roast
1 tbs cooking oil
1/2 tsp salt
1/4 tsp pepper
1 large onion, sliced
2 cups beef broth
1 can tomato sauce
1 cup sour cream
1/4 cup flour
1/2 lb egg noodles, cooked

Place roast in crock pot. Add broth, salt & pepper, tomato sauce, and onion. Cook on high for 4 hours. Remove roast, and slice approximately 1/3 of the roast into slices. Reserve remaining roast in fridge for meals later in the week. Strain onions from drippings and reserve. Add flour to drippings in crock pot and whisk until smooth. Add sour cream and heat until thickened. Return onions to sauce. Pour sauce over egg noodles and serve with roast beef.