Cook Once, Eat Twice - No Spending Challenge Day 6

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In December, my Christmas present to myself was the Taste of Home Simple and Delicious cookbook (available here). I really like Taste of Home’s website and recipes, and I’ve enjoyed their magazine (which you can get through your local library) for years. My favorite section of this book is the “Cook Once, Eat Twice” section. With that section in mind, I flipped through beef recipes until I came across a chuck roast and beef soup combo. That inspired me to make a few modifications to fit my needs, and off I went….

Today’s inspiration came from page 374. Link to the original recipe below.

During my freezer clean out, I came across some veggie stock (confession: I haven’t purchased stock from the store in 3 years – I make my own with my Instant Pot – blog coming soon!), some frozen mixed veggies, and a chuck roast. I had a few yellow onions that were in need of use, and I was off to the races. Rather than use my slow cooker, I elected to make this a quick dinner in the Instant Pot. I used my 3 QT size for this recipe (my model available here), as I’ll be using the inner pot again tomorrow to make the soup, and I like how fast it comes up to pressure.

Tonight’s ingredients. Yes, this recipe calls for a beer. Since my husband is a Nebraska native, there seems to be a constant supply of Busch Light in the house.

Since I was cooking in a pressure cooker and not in a slow cooker, I reduced the amount of water/stock/beer in the sauce recipe. You want enough liquid for gravy for your dinner tonight and as a soup starter for tomorrow. I started the onions in the bottom of the pan on saute mode while I prepared the sauce. I omitted the 1 cup of water entirely from this recipe, and went with 12 oz of beer and about a half cup – 3/4 cup of stock.

Side note: it is safe to use beer and wine as a cooking liquid in your pressure cooker.

Once the onions were softened, I added my chuck roast, and poured the sauce mixture on top. This was a smaller roast, so I used high pressure for about 45 minutes.

Before cooking. This filled my 3 QT pressure cooker exactly to the 2/3 max capacity mark.

The meat was cooked through, but not quite fall apart mush. I’ll be cooking the leftovers again tomorrow, so I wanted to keep a little texture. If I was going for full, melt-in-your-mouth-is-that-beef-or-potato texture we know and love in pot roast, I would have let this go another 15-20 minutes.

The final beef and onion product. The sauce was busy thickening.

I served tonight’s dinner with a side of green beans. This was met with rave reviews from my oldest. My youngest continues to live on air and rainbows.

Once the meal was complete, I returned the leftover beef and onions to the pot and pulled the inner pot out to cool. I put a lid on top of the pot, and it’s in the fridge ready to give me a head start on 5 minute soup tomorrow using the mixed veggies and a half a package of noodles I found.

If you don’t have silicone lids for your inner pots, I highly recommend them. They fit snugly and wash easily. I scored one from Kohl’s in the clearance rack around Christmas, but you can find one here.

These silicone lids make it easy to plan two meals with one pot.

Here’s the original recipe: https://www.tasteofhome.com/recipes/caramelized-onion-chuck-roast/.

Here’s tomorrow’s inspiration: https://www.tasteofhome.com/recipes/vegetable-beef-and-barley-soup/. I’m out of barley, but I’ll substitute noodles. Since I’m doing this in the pressure cooker, the soup will only take about 4-5 minutes.

Thanks for stopping by! I hope this inspires you to check out a “cook once, eat twice” meal or two. Get creative with your kitchen odds and ends.

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