The True Confessions of a Food Snob's Wife

My dear husband is what I like to call a "food snob". He likes what he likes, he knows how he likes it and he is vocal about it.
He and I grew up in two very different food households. The first year of marriage was interesting, and I tried to meld the two, with some success, and some very bad catastrophe's! (ie..MeatBall Meatloaf)
So after five years of marriage, and countless dinners, I have been able to meld what I like and what he likes. I have also been able to work his "champagne taste's" with our "beer budget".
The biggest thing I have figured out, is that we can afford the things he likes, if I can get creative and use them in mulitple meals.
For example. He loves pot roast, but it can be kinda pricey. We could only budget it a few times a year.
However, recently I discovered Ina Garten's "Company Pot Roast". The first time I made it I realized that we had TONS of left over sauce. I wasn't sure what to do with it, but being as I don't like to waste anything I froze it.
I ended up using the sauce to make a very wonderful Shepherd's Pie. Because the roast had been cooked in it along with all the vegetables it provided layers upon layers of flavor.
In fact I was able to make two whole shepherds pies with the sauce. Plus, even before that we had made open faced pot roast sandwiches with the left over meat from the roast.
So yes, the roast was about 10.00, but I was able to get about 5 meals total from it!!

Here is Ina's Pot Roast recipe:

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy ( I used Sherry)
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

And here is how I changed it into Shepherds Pie!

Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves of garlic, minced
1 package of frozen veggies (I like peas, carrot, corn and green beans)
1/2 cup of the red wine that you used in the roast
1/2 tsp rosemary (dried or fresh)
1 tsp oregano (dried or fresh)
salt and pepper to taste
pot roast sauce
Topping:
4 Cups mashed potatoes (about 5-8 medium potatoes)
2 Cups shredded cheddar cheese
1/2 cup sour cream
salt and pepper to taste
2 Tblsp butter, melted

Brown ground beef with the onions and garlic. Drain off fat. Add pot roast sauce. Cook for about 5 minutes on medium low heat. Add wine, rosemary, oregano and the salt and pepper. Simmer on low heat for about an hour. Add veggies and cook for about 15 minutes longer.
The the filling is simmering boil your potatoes. Mash them with the cheese and sour cream. Add salt and pepper.
Put the filling in a 13x9 baking dish. Top with potatoes. Pour over melted butter and bake at 350 for 45 minutes.
*This can be made ahead of time, just don't pour the melted butter over the potatoes until it is time to bake.*