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Cook Once, Eat Twice: Slow-Roasted beef with potatoes and carrots

Affordable roast beef stars in a classic meat-and-potatoes meal for now, then transforms into a deli-style sandwich for another meal later. 

Save time and money with a cook once, eat twice meal strategy: Make a little extra with one meal for now, then transform those leftovers into a simple, quick meal for later in the week. Cook once, eat twice helps you make the most of value-sized packages of meat and other ingredients when they go on sale and takes care of a second meal on another busy night when you’d usually lean on takeout. 

Start with the beef roast. This eye of round beef roast is marinated overnight for maximum flavor, then roasted at 300°F until tender and perfectly cooked. Save half the roast beef before slicing, then serve the rest with simply roasted potatoes and carrots. Later in the week, build sandwiches with a quick horseradish mayo, lettuce, and tomato.  

Slow-Roasted Beef with Potatoes and Carrots 

For later: Roast Beef Sandwiches with Horseradish Mayo 

Use half the roasted beef to make roast beef sandwiches with horseradish mayo. Stir together ¼ cup light mayonnaise, 1 tbsp prepared horseradish, and 1 tsp lemon juice. Season with salt and pepper. Spread on 8 slices whole-grain bread. Very thinly slice reserved beef and add to sandwiches, along with tomato slices and lettuce. Enjoy for lunch or dinner. 

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