2 for 1 meal – Roast beef

Times are tough and food is expensive. It’s even more expensive when you have a large family. Then you add a teenage boy to the mix, and oh my! I like to find meals that center around a main dish, but cooking two back to back with the same main ingredient, because it saves money when I only have to buy that item once.

This time, I did Italian Roast Beef. It was delicious. I served it on buns with fries on the side. It was extra simple and even used the crockpot! The second day, I made a roast beef hash with eggs.

Day 1: Italian Beef Sandwiches

1 decent sized beef roast – boneless is best but get what’s on sale
1 jar pepperoncinis (located in the pickle aisle)
1 packet Good Seasons salad dressing mix
hoagie buns
Place roast in slow cooker. Pour spice packet and peppers over. Cover with the lid and cook on low for 8 hours. Shred meat with two forks, then serve on toasted buns.

 

Day 2: Roast beef hash

oil
2 large potatoes, peeled and diced
leftover roast beef, diced
1-2 eggs per person

Heat oil over medium heat and add potatoes; cook until tender. Add roast beef and stir. When the meat is heated through, divide onto plates. Using the same pan, add more oil and fry eggs to desired doneness. Top hash mixture with an egg.