First meal - Italian roast beef

Italian Roast Beef

Use this Italian roast beef recipe to stretch a small amount of meat into two meals. A local grocery chain has its organic London broil on sale this week, so this is a good time to cook beef.

Tonight, we are having Italian roast beef served over spaghetti. We will skip a day, and then I will use the planned Italian roast beef leftovers for another meal. This planned leftover meal, pulled beef in the leftover tomato sauce, will be served over baked potatoes. Bookmark this Italian roast beef recipe, and surprise your family with this delicious meal.

Gather the ingredients to make an Italian roast beef.

1 3/4 lbs. London broil roast

2 cans (14.5 oz. size) diced tomatoes

1 large onion, chopped

2 large green peppers, chopped

2 stalks celery, sliced diagonally

1/8 tsp. garlic powder

1 tsp. dried Italian seasoning

salt and pepper to taste

sugar to taste

12 ounces thin spaghetti

Let's cook!

Place the London broil roast into a Dutch oven pan. Use a pan that can be used both on top of the range and in the oven. Add about one and a half cups of water to the pan, and place it in a preheated 350-degree oven for one hour.

Prep the onions, peppers and celery. Chop and add to the beef in the pot.

Open the cans of diced tomatoes, and add them to the other ingredients in the pan. Or, if you are lucky enough to have fresh tomatoes, you can use them. Prepare the fresh tomatoes for this recipe by washing them, and dropping them one by one into boiling water. Using a large pierced spoon, dip them out of the water after a couple seconds. Place them on a plate to cool before handling. The tomatoes will then be easy to peel. After peeling the tomatoes, cut them into quarters, and remove the seeds. Dice the tomatoes, and add them to the pan. You will need about three and a half cups of tomatoes.

Stir in garlic powder, Italian seasoning and return the Italian roast beef to the oven. Bake about one hour.

Remove from the oven and taste for seasoning. Add salt, pepper and sugar to taste. Stir to blend all the flavors, and return to the oven for approximately 30 minutes.

Cook the spaghetti according to the directions on the package.

Before serving, check the consistency of the sauce. If necessary, place on top of the range, and add a thickening to achieve the consistency you desire.

Gather your family around the dinner table.

Serve the Italian roast beef by placing slices of the beef on top of the spaghetti and adding a generous amount of the sauce on top.

Second meal - Italian roast beef

Before storing the leftovers in the refrigerator, be sure to pull the beef apart. Place the pulled beef in the bottom of a corningware casserole dish, and spoon the remaining tomato sauce on the top.

Heat and use this Italian roast beef leftover to make pulled beef sandwiches. This makes a great quick meal; just add some fries. Or, my favorite way to serve the leftover is to spoon it on top of baked potatoes; just add a salad or fruit, and dinner is ready. (Tip: The pulled beef will absorb the extra moisture in the sauce. To fix this, simply add and stir in some catsup or barbecue sauce to achieve the moisture you desire.)

Planning meals ahead of time is a great way to save money and time. Plan these Italian roast beef meals into your busy schedule, and you can cook once and eat twice.

I like quick and easy recipes. If you do, too, then you'll want to check out the recipes listed below.

Easy Dinner Recipe
Easy Breakfast Casserole
Salmon Cakes Recipe
Make a Bread Pizza With Hamburger
Make A Healthy Breakfast Sandwich
Leftover Ham Recipe
Chicken Casserole Recipe

For a complete list of my Info Barrel articles, click here.