FOUR Slow Cooker Roast Beef Dinners in 1 Hour!
Have you also noticed the increased food prices in the stores? I’ve definitely noticed the cost of meat go up, and have become craftier with the meat I buy and the meals I prep with it.
For this PrepUp session, I bought 12.1 lb. (5.5 kgs) of 'Sirloin Tip Whole,’ (which is a great economical cut) from Costco and cut it into 4 equal pieces to make 4 Roast Beef Dinners. The cost of the meat was $55.00, meaning I’ve just prepared 4 large dinners for less than $15.00 each! Now you can too!
Scroll down to see the cut of the meat…it’s a little intimidating to start chopping, but I promise you it’s so easy!
PrepUp Tip: I made 4 dinners, but I could’ve easily made 5 by making each portion a little smaller, 2.4 lb. instead of 3 lb. If you’re making 5 dinners, just repeat one of the recipes below an extra time.
Ingredients:
12.1 lb. Sirloin Tip Whole, Chuck Roast or Rump Roast, cut into 4 equal pieces.
3-4 large Freezer Zip-top bags -depending if you’re making 4 or 5 total dinners. See PrepUp Tip above.
Slow Cooker
Group 1: Wine Beef Roast (Quantities are per 1 freezer portion. Repeat 2x)
2.4 lb.-3 lb. beef roast
2.5 lb. baby potatoes or russet potatoes roughly chopped
salt and pepper
4 garlic cloves, minced
2 tsp. chopped chives or green onion or parsley
1 cup low sodium broth of choice
Splash of red wine (~1/8 cup - 1/4 cup)
Group 2: Slow Cooker Beef and Veggie Roast (Quantities are per 1 freezer portion. Repeat 2x)
2.4 lb.-3 lb. beef roast
2.5 lb. baby potatoes or russet potatoes roughly chopped
3-4 carrots, roughly chopped
1 yellow onion, chopped
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp dried parsley/chives
1 cup water or low sodium broth
PrepUpbyMarina Steps:
Group 1:
Cut whole roast into 4-5 equal portions. Season 2 of the portions with salt and pepper and place one in the slowcooker and the remaining portions in freezer bags.
Add garlic and chives over the roast in the slow cooker and pour over with wine. Place potatoes around the beef roast and pour broth over everything. Cook on Low for 8 hrs.
Once dinner roast is set up and cooking, add wine, garlic, chives, and potatoes to the other seasoned portion from step 1. Pour broth last into the bag. Seal the bag and remove as much air as possble. Gently shake the bag to get the broth mixed with all the contents in the bag. Label with name of the dish, date and quick cooking instructions, and freeze for up to 3 months.
Group 2: Repeat these steps 2x for each of the remaining 2 freezer bags. The best way to do it is simultaneously.
Add potatoes, carrots, and onion to remaining freezer bags.
In a small bowls, whisk salt, pepper, onion powder, garlic powder, dried parsley and water. Pour marinade over the beef roast.
Seal bag and remove as much air as possible. Gently shake and cover contents of the bag with the marinade. Label and freeze for up to 3 months.
Freezing, Thawing & Cooking:
Beef roast is so simple to prep and freezes beautifully as long as you remove as much air as possible before freezing, to avoid freezer burn. For optimal flavour, freeze the recipes for up to 3 mos. To thaw, remove from freezer and leave in fridge for 24 hrs. (Get in the habit of placing in fridge 2 days before as overnight is not often enough time for food to completely thaw for the next moring). If you forget to thaw ahead of time as I did, place the bag in a bowl of cold water and change out the water every 30 mins until meat is thawed. Cook on Low for 8 hrs.
Do you have any favourite ‘go-to’ slow cooker dishes you’d like for me to add to a future PrepUp session? Please share in comments below.
