One of my go-to slow cooker dishes is Pepperoncini Beef, which is pretty much a 2- to 3-pound beef chuck roast stuffed with a few cloves of slivered garlic, topped with a 16-ounce jar of pepperoncini and simmered on low for eight hours. We make roast beef and pepperoncini sandwiches on sub bread; topped with cheese and baked in the toaster oven for about three minutes, these are more than mere sandwiches.
Problem: 2 to 3 pounds of roast beef leaves us with WAY more leftovers than we can possibly stand to eat in one week, and it doesn’t freeze well.
Yesterday, while filling the grocery list with ingredients for another slow cooker recipe, I found the solution. Household fave Cowboy Stew, from the Year of Slow Cooking blog, calls for a pound of browned hamburger meat.
In the end, what’s the difference between a pound of ground beef and a similar amount of shredded roast beef once you mix it all up together and cook it for eight hours?
It was delicious, plus it saved me nearly $5 and the guilt of tossing out perfectly edible food. Kitchen WIN!