This Chuck roast dinner is a simple dinner made with simple ingredients, but it is very flavorful and satisfying. I like to make this recipe and then transform it into additional lunches, dinners, and even a side dish.

For the first day, you will start off with a chuck roast. Chuck roast is a tougher piece of meat, but it is less expensive that some other cuts of beef. You will braise the meat by cooking it in a liquid and it will become very tender and delicious.

For another dinner, you will need around 1 1/2 pounds of the leftover chuck roast. You can adjust the size of the roast you need to buy to feed your family the first night and have enough leftover for the next recipe.

Ingredients

3 pounds boneless chuck roast  (or the amount you have purchased)
3/4 onion thinly sliced
1 celery stick coarse chopped
5 potatoes, peeled, quartered, and cut into 1” chunks
5 carrots, peeled and cut into 1/2” chunks
Garlic powder
1/2  teaspoon salt
1/2 teaspoon pepper
Water
Ketchup if desired

Preparation

Salt, pepper, and garlic powder all sides and edges of the chuck roast and sit it in the
bottom of  a slow cooker like Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker.

Add all of the vegetables. Cover with water leaving about an inch from the rim. Bring to a boil and then turn the slow cooker down to low.  Cook 8-9 hours.

To serve remove the meat to a platter and the put vegetables into a bowl. Serve the juice in a gravy boat because the kids (and adults too) will probably want to mash the potatoes with a fork in their plates and add some of the juice. Serve the ketchup on the side to dip the meat in if you want.

After dinner, set aside 1 1/2 pounds of the chuck roast and separate the potatoes and carrots.  Save all of the juice for the next main dish. Store it all in airtight containers or cover containers tightly with plastic wrap.

For dinner the next night, if you have leftover potatoes from the braised beef roast, turn them into regular or garlic mashed potatoes, potato salad, or mashed potato cakes. The cheese in the potatoes really sets off this side dish.

Potato Cakes

Ingredients

Leftover Mashed potatoes
3/4 Cheddar or Swiss cheese shredded
2 eggs beaten
1 green onion thinly sliced
1/2 cup bread crumbs
Oil

Preparation

Prepare the potatoes as you normally do for mashed potatoes.  Add the cheese and onion.  Stir together until blended. Take your hands and make the potatoes into patties. Whisk the eggs until well blended. Dip the patty into the egg then roll it in the breadcrumbs.
Fry on both sides until golden brown.  Serve hot.

For the next day, we are going to take the leftover chuck roast and turn into a completely different meal that is so good you will not want to miss it. Coming next!

Enjoy!