Recipe of the Week: Slow-Cooked Roast/Bar-B-Q Sandwiches/Chimichangas
This recipe was a staple at my house when I was a kid. It’s really three-meals-in-one, which means you’ll have three cheap meals for the price of one. Another good thing about these recipes is their variety. You won’t feel like you’re eating leftovers for a week.
Slow-Cooked Roast/Bar-B-Q Sandwiches/Chimichangas
Purchase a large roast, either beef or pork. Put it in a Dutch oven or slow cooker with three cubed potatoes, one chopped sweet onion, one and a half cups of baby carrots, two sliced cloves of garlic. Sprinkle the whole thing with one and a half teaspoons of oregano and cumin powder, and cook it all day. Make sure not to cook it on too high of a setting or it will dry the roast out. There you have it. Just add some bread and you have your first meal.
Your next meal will be the left-over roast, shredded and cooked on the stove top with your favorite BBQ sauce for sandwiches. You may even have some vegetables left over from the slow-cooker recipe. After you’ve had your fill of BBQ sandwiches, stick the leftovers in the freezer until you’re ready for Chimichangas.
Making Chimichangas isn’t as complicated as you think. Warm the shredded BBQ roast, adding about half a teaspoon of ground cumin powder and red chili powder to taste. Then, spoon it into a flour tortilla. Fold the tortilla closed and secure it with a toothpick. Then, fry it in hot oil for about 2 minutes on each side. Sprinkle cheese over it, serve with salad, and you have your third meal.
The ingredients for these three recipes are amazingly cheap, especially for the amount of food you get in return. Do you have any other great recipes for roast beef leftovers? Leave them in the comments below!