With the kids back in school and the activities starting up we all need some easy, satisfying meals on a budget. Beef Roasts are great for this! I have gotten them as cheap as .99 a pound, and just recently I found a lean, tender roast for 1.69 a pound. Either way, if you slow cook the roast they will be tender and tasty.

Shopping List

2 beef roasts
potatoes
carrots
fresh mushrooms
cabbage
onion
small pasta shells or noodles
thyme
2 cups beef broth
red wine (optional)
8 oz. / 1 cup tomato sauce
garlic
mixed vegetables of your choice
(green beans, squash,corn,peas)

Crock Pot Tender Roast

Large Beef Roast
1 pound carrots
4 or 5 potatoes, peeled and halved
thyme (dried or fresh)
herb, regular or wine vinegar
salt, pepper
1/2 onion

Brown your roast in a skillet and season with salt and pepper on each side. Turn off burner, and prepare vegetables. Peel and halve potatoes, peel and quarter carrots. put a 1/2 cup water in bottom of the crock pot, add carrots and potatoes. Set roast on top, if it is too large you may cut it to fit.Drizzle about a tablespoon of the vinegar slowly over the roast, sprinkle a teaspoon of fresh of dried thyme over the roast. Cook on high for about 6 hours. Serve with rolls or bread.

Note: Be sure to save all leftovers, including the broth that forms for the next recipe.

Quick Vegetable Soup

1 quart beef broth; either left from the roast combined with water or add canned broth if necessary.
1 cup tomato sauce
1/2 cup minced onion
1 cup cabbage
2 cups mixed vegetables of your choice
1/2 teaspoon dried basil, thyme or oregano (or mixed)
1/8 tsp. pepper
1/4 cup uncooked small pasta shells or noodles
1 cup leftover shredded or cubed roast beef
1 crushed garlic clove

In a large pan saute the garlic and onion for 2 minutes in a little bit of oil. Add everything but the pasta or noodles, and bring to a boil. Add pasta and simmer 10 minutes or until tender. This is good with garlic bread.

Beef Stew

4 tbls. oil
1 clove garlic, split
1/2 onion, sliced thin
1/3 cup flour
1 1/2 cup salt
1/2 tsp. thyme
1/4 tsp. pepper
3 pounds beef roast cut into 1 inch cubes
1 cup red wine (optional)
3 cups beef broth (minus 1 cup if you use wine)
4 carrots, sliced
10-15 fresh mushrooms (halved)

Heat oil, and sauté garlic and onions. Remove. Mix together flour, salt and pepper. Dredge meat in flour mix and brown well in the oil (add more if necessary). Return onion and garlic to pot. Add carrots, beef broth and thyme plus wine if you are using. Simmer, covered for one and 1/2 hours or until tender. Sauté mushrooms in 1 tbls. butter for 5 minutes. Add to meat and mix gently. Simmer for 10 more minutes on very low heat. Serve with fresh French bread, and a salad. You can also serve over biscuits, noodles or rice.

Note: This recipe can be put in the crock pot also, and cooked on high for about 6 hours, adding the mushrooms at the last 15 minutes or so.

Check out our feature called Easy Chicken Dinners

Our sister site, Fabulous Foods, has a great feature on beef here.

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About the Author
Brenda Hyde is a 38 year old wife and mother of two boys, 4 and 5 years old. She runs her online bookshop of out of print and collectable titles, designs her own site and still finds creative ways to cook on a budget!  We hope this column gives you some ideas as well as meals for your family. Be sure to visit Brenda at Seeds of Knowledge, where you can share family memories at Tea Time, and explore The Treehouse to learn about backyard nature.