The Roast 

After our first steer experience, Matt and I learned several things about our beef eating tendencies.  We go through ground beef and steaks pretty quickly, but tend to shy away from the roasts.  I hated making a huge roast for a small family and not feeling like we could eat it before I began to question it's edibility.  (Yes, I just made that word up, but you get the gist.) In my almost constant search to create meals for my family that are delicious, easy, and quick, I stumbled upon an idea that is so self explanatory that I don't know why I didn't think of it myself.  Instead of cooking a roast the traditional way (all day long with lots of veggies) and trying to eat this meal twice a day until it's gone, it was suggested that you cook the roast on it's own and freeze it in portions to use in other meals.  Light bulb!  So, I use this very easy roast recipe I'm including below.  So far, I've used the meat to make bbq for sandwiches or sliders, fajitas, and enchiladas.  As well as just eating it on it's own with some fresh spring veggies.  This recipe combined with a good Red Beard Farms roast (any roast cut you still have left) makes one delicious, tender piece of meat.  Combine it with the make ahead and freeze mentality and you have 3-4 meal starters for your family in one barely touched crock pot day.  I love it!  I'm glad to say that our roasts are no longer neglected.

Big Beef Roast (From Cheap. Fast. Good! by Beverly Mills and Alicia Ross)

Ingredients:
1 Roast (the recipe suggests a 4-5 pound beef chuck roast, but I've used several different cuts and sizes with the same great results)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14 ounces) fat-free beef broth (I prefer home made beef broth or at least low sodium organic if I have to buy it).
1 large onion (for about one cup sliced)

The recipe suggests to cut off and discard fat before cooking.  I think the fat adds to the flavor and prefer to take it out after cooking.  (That might just be me though.  It's probably more healthy to pre-trim the fat.)  Here's the hard part.  Put the roast in your crock pot, sprinkle with the seasonings, and give your roast a good massage.  Pour the broth around (NOT on top of) the roast.  Slice up your onion into thin rings and put in the crock pot on top of the roast.  Cover and cook on low 8-10 hours until it will easily separate with a fork.  Smile at your accomplishment.  You just started 3-4 meals for your family in about 10 minutes.  Once it's done, shred the beef using two forks, separate into meal portions for your family, and freeze.