Pot Roast with Au Ju
My family of five loves this.
3.5 – 4.5 lb. beef roast – I prefer bottom round, purchased on sale at $1.60 lb, total about $6.40
1 tablespoon vegetable oil – $.05
1/2 cup soy sauce – $.50
2 cups leftover coffee, regular or decaf – $.10
4 bay leaves – I buy bulk or @ dollar store $.15
2 minced garlic cloves – from huge jar from Sam’s Club $.15
1 teaspoon oregano – $.10
2 large onions, sliced – $.40
Grand Total: Works out to about $12.35
Per Serving: $2.06
Prep Day: The night before bed, I heat fry pan, add oil, and brown roast. In a crockpot I mix half onions and rest of ingredients. Add roast and top with rest of onions. Start on low setting. In morning I then open and baste top of onions and roast well. Beef will be falling apart.
Take out of crockpot let meat rest 10 minutes. Slice the hot pot roast so that it cools down faster for freezer storage.
Once cooled, Place the pot roast slices in a rigid, freezer-safe plastic storage container and pour the roast’s cooking liquid or gravy over the meat slices to prevent them from drying out during the freezing process. Allow a 1/2-inch head space for expansion.
Wipe any liquid or gravy off of the rim of the container with a paper towel before pressing an airtight lid onto the container firmly.
Create a label for the container by writing the storage date onto a piece of freezer tape. Press the label onto the container as a handy reference.
Store the pot roast in a freezer set at 0 degrees Fahrenheit for two to four months.
Serve Day: To prepare thaw and dump into the crockpot – cover and cook 4-5 hours on low. You also can add potatoes and carrots if you would like.
Serve with hard rolls (usually purchased from the day old rack at a grocery store for $1.00) and pan juices for dipping. Add salad or vegtable dish. Delicious!
Northerly Nosh 