8 Easy Roast Recipes That Feed Your Family Without Breaking the Budget
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Recipes in this Video
5 recipes
Italian beef sandwiches originated in Chicago and are a popular local dish, often served with sweet or hot peppers.
Ingredients
- ●2 lbs beef chuck roast
- ●1 cup beef broth
- ●1/2 cup pepperoncini peppers
- ●1 packet Italian dressing mix
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●4 hoagie rolls
- ●1 cup sliced provolone cheese
- ●1/4 cup chopped fresh parsley (for garnish)
Instructions
- 1Preheat your slow cooker on low heat.
- 2In a bowl, mix together the beef broth, Italian dressing mix, garlic powder, onion powder, black pepper, and salt.
- 3Place the beef chuck roast in the slow cooker and pour the broth mixture over it.
- 4Add the pepperoncini peppers on top of the roast.
- 5Cover and cook on low for 8 hours or until the beef is tender and shreds easily.
- 6Once cooked, remove the beef from the slow cooker and shred it with two forks.
- 7Return the shredded beef to the slow cooker and mix it with the juices.
- 8To serve, place a generous amount of the beef mixture onto each hoagie roll.
- 9Top with sliced provolone cheese and garnish with chopped parsley.
- 10Optional: Place the sandwiches under a broiler for 2-3 minutes to melt the cheese before serving.
Equipment
slow cookermixing bowlforksbroiler (optional)
French Dip Sandwiches originated in Los Angeles in the early 1900s, created by a French chef who served the sandwich with a side of beef broth for dipping. This hearty meal quickly became a popular choice for lunch and dinner, embodying the spirit of American comfort food. Today, variations abound, with different meats and toppings, but the essence of a warm, juicy sandwich remains a beloved classic.
Ingredients
- ●beef roast
- ●beef broth
- ●onions
- ●garlic
- ●French rolls
- ●olive oil
- ●black pepper
- ●salt
- ●thyme
- ●bay leaves
- ●Worcestershire sauce
- ●cheese
- ●mustard
- ●horseradish
Instructions
- 1Season the beef roast with salt and black pepper.
- 2Heat olive oil in a large skillet over medium-high heat.
- 3Sear the beef roast on all sides until browned, about 3-4 minutes per side.
- 4Transfer the roast to a slow cooker.
- 5Add sliced onions and minced garlic to the skillet; sauté until softened, about 5 minutes.
- 6Pour in beef broth, Worcestershire sauce, thyme, and bay leaves; stir to combine.
- 7Pour the mixture over the roast in the slow cooker.
- 8Cover and cook on low for 6-8 hours, or until the beef is tender and easily shredded.
- 9Remove the beef from the slow cooker and let it rest for a few minutes before slicing.
- 10Strain the cooking liquid to create the dipping sauce; discard solids.
- 11Slice the French rolls in half and toast lightly if desired.
- 12Assemble the sandwiches by placing sliced beef on the rolls and topping with cheese, mustard, or horseradish.
- 13Serve the sandwiches with a small bowl of dipping sauce on the side.
Ingredient Alternatives
beef roast
Healthier: turkey breast
Cheaper: chicken thighs
Turkey is leaner, while chicken is more affordable.
French rolls
Healthier: whole grain bread
Cheaper: baguette
Whole grain adds fiber, while baguette is often less expensive.
cheese
Healthier: low-fat cheese
Cheaper: processed cheese
Low-fat cheese reduces calories, while processed cheese is cheaper.
horseradish
Healthier: wasabi
Cheaper: prepared mustard
Wasabi provides a similar kick, while mustard is often less expensive.
Techniques
sautéingslow-cookingtoasting
Equipment
slow cookerskilletknifecutting boardmeasuring spoons
🌶️🌶️🌶️Low
Also Known As
French DipBeef Dip
Ingredients
- ●3-4 lbs sirloin tip roast
- ●2 tbsp olive oil
- ●2 tbsp fresh rosemary, chopped
- ●2 tbsp fresh thyme, chopped
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tbsp salt
- ●1 tsp black pepper
- ●1 tsp paprika
Instructions
- 1Preheat your oven to 450°F (232°C).
- 2In a small bowl, mix together the olive oil, rosemary, thyme, garlic powder, onion powder, salt, black pepper, and paprika to create a herb rub.
- 3Pat the sirloin tip roast dry with paper towels to ensure a good sear.
- 4Rub the herb mixture all over the roast, ensuring it is evenly coated.
- 5Place the roast on a rack in a roasting pan, fat side up.
- 6Roast in the preheated oven for 15 minutes to develop a crust.
- 7Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare).
- 8Remove the roast from the oven and tent it with aluminum foil. Let it rest for 15-20 minutes before slicing.
- 9Slice the roast against the grain and serve.
Equipment
roasting panrackmeat thermometersmall bowlknifecutting board
Ingredients
- ●2 lbs soy protein (chunks or slices)
- ●1/4 cup soy sauce
- ●1/4 cup vegetable broth
- ●2 tbsp olive oil
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tsp black pepper
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1 cup mixed vegetables (carrots, bell peppers, etc.)
Instructions
- 1In a slow cooker, combine the soy sauce, vegetable broth, olive oil, garlic, ginger, black pepper, paprika, and salt.
- 2Add the chopped onion and mixed vegetables to the slow cooker.
- 3Place the soy protein chunks or slices into the slow cooker, ensuring they are well coated with the sauce.
- 4Cover the slow cooker and set it to low heat for 6-8 hours or high heat for 3-4 hours.
- 5Stir occasionally to ensure even cooking and flavor distribution.
- 6Once cooked, check the texture of the soy protein; it should be tender and flavorful.
- 7Serve hot over rice or noodles, garnished with fresh herbs if desired.
Equipment
slow cooker
Ingredients
- ●3-4 lbs chuck roast
- ●1 packet ranch dressing mix
- ●1 packet au jus gravy mix
- ●1/2 cup pepperoncini peppers (with juice)
- ●1 cup beef broth
- ●12 slider buns
- ●1 cup sliced provolone cheese
- ●1/4 cup butter (melted)
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
Instructions
- 1Preheat your oven to 275°F (135°C).
- 2In a large roasting pan, place the chuck roast.
- 3Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- 4Pour the beef broth and the juice from the pepperoncini peppers over the roast.
- 5Add the pepperoncini peppers around the roast in the pan.
- 6Cover the pan tightly with aluminum foil and roast in the oven for 6-8 hours, until the meat is tender and shreds easily.
- 7Once cooked, remove the roast from the oven and let it rest for 15 minutes before shredding it with two forks.
- 8While the roast is resting, prepare the slider buns by brushing the melted butter mixed with garlic powder and onion powder on the insides of the buns.
- 9Place the shredded beef on the bottom half of each slider bun, top with a slice of provolone cheese, and place the top half of the bun on.
- 10Serve the sliders warm, optionally with extra pepperoncini on the side.
Equipment
roasting panaluminum foiltwo forksbaking sheet
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