QUICK Pot Roast & Stir Fry

Here are two really quick meals you can make with almost zero prep time, zero cook time, zero clean up time. That's right. Perfect meals for a busy teacher or anyone else looking for something delicious in a hurry.

Crock-pot Pot Roat

What you'll need:

• 2 lbs of chuck roast
• 1 pkg. of onion soup mix
• 14 oz. of beef stock
• 2/3 cup of water
• 1 medium onion
• Handful of baby carrots
• Handful of celery (quartered)
• 8 small red potatoes

The night before I made this pot roast, I prepared my vegetables by chopping them. I left them in a tupperware container overnight so when I woke up I could throw it in and head off to school.

I combined all of my ingredients in the crock pot: meat first, vegetables, onion soup mix, then beef stock. 

Cover your crock pot and cook on LOW for approximately 8-10 hours. I put mine in at 6:30 AM and by the time I returned home from school at 5 PM, it was PERFECT. My house smelled delicious and I was ready to eat.

I served the pot roast over egg noodles.

After we were finished, I placed all of the leftovers in a tupperware container and then thickened my gravy for lunch the next day. I added 2 tablespoons of flour directly into the leftover "juice" in the crock pot and whisked it together until it thickened.

Stir Fry

What you'll need:

• 1/2-3/4 pound of chopped meat (mine was leftover from my Mexican Stuffed Peppers)
• 1/4 cup of chopped onion
• 1 zucchini
• 1 sqaush
• 1 bag of raw "stir fry vegetables"
• White rice (I used Uncle Ben's again)
• Soy sauce (to taste)

Slice your zucchini, squash, and onion. 

Place your zucchini, squash, and onion in a skillet with some oil to sautee over medium high heat. I like to add garlic salt, paprika, and pepper to my veggies.

After vegetables have begun to sautee, add raw stir fry vegetables and one cup of water. Place the lid over the pan and allow vegetables to simmer for about 10 minutes. Lower the heat and add about 1/3 cup of soy sauce. I tend to use less because I don't like it saturated.

At this point, I added my 90 second rice to the microwave. I added the rice and leftover, cooked chopped meat to the skillet, stirring until fully mixed and covered in soy sauce.

Dinner is done! The great thing about this recipe is that it "stretches" the leftover chopped meat but you still wind up feeling really full from all of the vegetables. I had enough leftovers for lunch tomorrow, again!

With one day left in my Four Day Dinner Challenge, stay tuned for tomorrow's Crock-pot Buffalo Chicken! :)