Comfort Food Three Ways: How to Turn One Roast into Several Amazing Meals

At the end of a long, hectic day the last place most people want to be is standing in an aisle of a grocery store wondering what the heck to make for dinner. A growling stomach and/or whiny kids don’t make the task any easier. Wouldn’t it be great to know that a homemade meal was waiting in the fridge at home and all you had to do was warm it up? While a personal chef would be nice, one isn’t necessary to turn this dream into reality. Something much less glamorous can make it happen: leftovers.

If the word “leftovers” makes you think of a Tupperware container filled with unidentifiable and unappetizing bits and pieces of previous meals, it’s time to embrace a whole new way of thinking about leftover food. Think of leftovers as an edible gift sitting in your fridge that you can unwrap the moment you walk in the door. Soon after, you’ll be sitting down to a delicious Primal meal that hardly required lifting a finger.

Basing several meals around similar ingredients is one trick to minimizing time in the grocery store and kitchen and maximizing the amount of already-prepared food in your fridge. A grocery list that looks like this:

  • 5-6 pounds Chuck roast
  • 2 onions
  • 2 small heads cauliflower
  • 3 turnips
  • Pack of bacon
  • Eggs

can be turned into three entirely different main courses for four hearty eaters. Plus, you’ll have eggs and bacon on hand for an easy breakfast in the morning. There is a catch, of course (isn’t there always?) but as far as catches go this is pretty small: keeping your kitchen well-stocked with the basics will make spinning leftovers into entirely different meals infinitely easier. Seasonings and spices, butter, olive oil, etc…should always be on hand. So should an assortment of vegetables, fresh and frozen, that can simply be sautéed or steamed and turned into side dishes. Fresh greens also make an easy side salad or the base for a salad topped with leftover meat.

Set aside a few hours at the beginning of the week to shop (bring the list above) and prepare a few meals at once. The instructions below might seem long, but read through them and you’ll realize how easy it’s going to be to cook three meals simultaneously. The theme is comfort food – tender pot roast with creamy cauliflower and turnips, mouthwatering meatballs and hearty Shepherd’s Pie.

First, get all the prep work out of the way:

  • Season the meat with 2 teaspoons salt, 1 teaspoon black pepper and 1 1/2 teaspoons dried oregano
  • Cook 6 pieces of bacon
  • Peel the onions and cut in half
  • Peel the turnips and cut into 1/2 to 1-inch chunks
  • Break the cauliflower into small florets

Meal #1: Pot Roast & Onions with Mashed Cauliflower & Turnip

You’ll be surprised by how flavorful this simple and straightforward version of pot roast is. The mashed cauliflower and turnips are mild and creamy enough to replace the traditional side dish of mashed potatoes without anyone complaining.


  • 4-5 pounds of the seasoned chuck roast
  • 3 tablespoons butter
  • 2 peeled and halved onions
  • 2 – 4 cups water


Preheat the oven to 275 degrees Fahrenheit.

Melt the butter over medium-high heat in a large Dutch oven or heavy ovenproof pot.

Add the meat, browning well on all sides (about a minute a side). If the butter starts getting really dark, you can add a little bit of olive oil to the pot. Remove the meat and set aside.

Pour 1 cup water into the pot. Scrape the bottom of the pot with a whisk or spoon to loosen up all the crispy bits the meat left behind. When the liquid reaches a gentle boil, add the meat and onions back to the pot (you can throw in chopped carrots, too, if you like) then add enough liquid to cover the meat halfway.

Put a lid on the pot and cook approximately 4 hours until the meat falls apart easily when pulled with a fork.

Set aside 1/2 cup of the liquid that is left after cooking the roast to use as beef broth for the Shepherd’s Pie.

Mashed Cauliflower & Turnip with Bacon and Other Garnishes


  • 2 heads of cauliflower, broken into small florets
  • 3 turnips, peeled and cut into 1/2 to 1-inch chunks
  • 1 teaspoon salt
  • 2 tablespoons butter, or more to taste
  • 6 pieces of cooked bacon, plus other optional toppings (see below)


Cover the turnip pieces with 6 cups of water in a large pot. Add salt. Bring to a boil and then reduce heat to a rapid simmer, partially covered, until the turnip is tender, 20-30 minutes.

While the turnip is boiling, microwave the cauliflower until tender (or, the cauliflower florets can be added to the pot and boiled with the turnip).

Drain any remaining water in the turnip pot. Mash the veggies together by hand, or, for a smooth texture like mashed potatoes, put in a food processor and blend until smooth. Add butter and salt to taste.

Put half the cauliflower mash aside for the Shepherd’s Pie.

Serve the remaining cauliflower mash with the pot roast. Reheat before serving and crumble bacon on top.

Other garnishes and sauces you can set out to top the mashed cauliflower and turnip: grated cheese, whole cream, more butter, ketchup, Ranch dressing, bottled horseradish, chopped green onions, chopped fresh herbs. Let your dinner companions garnish their own portions. Kids especially like this, as it lets them personalize their food however they like.

While the roast is still cooking, make:

Meal #2: Meatballs

Chuck roast makes extremely flavorful meatballs. You can add more seasonings if you like, but you don’t really need to. Serve the meatballs plain with any veggie as a side or with tomato sauce. Consider making a batch to freeze so you always have some on hand to heat up for a snack or as an alternate dinner option for kids.


  • 1 1/2 pounds (approximately) of the raw, seasoned chuck roast cut into cubes
  • 1 egg
  • 2 tablespoons butter


In a food processor, blend meat about 40 seconds until it has the texture of hamburger meat.

Add egg. Blend just until the egg is mixed in.

Use your hands to form 16-20 small meatballs or 10-14 larger meatballs.

If you have raw bacon on hand, you can wrap each meatball in half a slice, or simply leave the meatballs plain.

Heat a little bit of oil or bacon fat in a large skillet over medium-high heat. Add the meatballs, cooking 1-2 minutes on each side until brown (or a bit longer on each side if they are wrapped in bacon). Put a lid on the pan and turn the heat to medium low. Cook 10 minutes for small meatballs and 15-20 minutes for larger meatballs.

Meal #3: Shepherds Pie

As some of you have pointed out in the past, this is technically Cottage Pie because it’s made with beef. Call it what you like, either way it’s a delicious and clever way to serve leftover roast. Let’s keep the recipe as simple as possible – just throw it together after you eat the pot roast and it will keep in the fridge for a few days before you bake it for dinner.

Ingredients and Instructions:

You have some frozen veggies in your freezer, right? Mix 1 cup of frozen veg with a few big handfuls of roughly chopped leftover pot roast. Season with 2 teaspoons of dried herbs. Add 1/2 cup of beef broth. Put everything in a 9-inch pie pan. Spread the mashed turnip and cauliflower you set aside on top. Scatter 2 tablespoons of butter cut into small pieces on top of the cauliflower. Bake 30-35 minutes at 400.

Another way to make Shepherd’s Pie is to grind extra raw chuck roast and use that instead of leftover pot roast.

So there you have it. One roast, three meals. What are your favorite ways to stretch one portion of meat into several meals?

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89 thoughts on “Comfort Food Three Ways: How to Turn One Roast into Several Amazing Meals”

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  1. Excellent post. I think this is really the key to healthy (primal) eating: just a little preparation. A lot of people complain they don’t have enough time to prepare meals, but just a few hours a week of good planning and preparing ahead saves you lots of time (and money).

    The added bonus of always having some (half)prepared foods in the fridge, is that you’re less tempted to go for fast food or take out when you don’t feel like cooking.

  2. I love leftovers but I’ve never thought of them as an “edible gift sitting in my fridge”, lol! I’m looking forward to trying turnips with the mashed cauliflower, that sounds really good.

    1. The mash DOES sound great! I tried doing straight cauliflower as a tater substitute a month ago and ended up with a bit of a mess that didn’t taste too great and most of it ended up ‘thickening’ a stew.
      Turnips, parsnips, sweet potatoes…(heads off to add to shopping list)

        1. I love turnips. I have made a great recipe from Anne Burrell/Secrets of a Restaurant Chef, for turnip au gratin. It comes out great, and it is really easy to make. Here’s the link:

          I just made mashed cauliflower this weekend, and it will come out pretty good if you cook the cauliflower in a dry (or only slightly moist) environment before mashing. Here’s the recipe that I used:

  3. The only problem I tend to have when I have all this delicious food on hand and prepared is that I eat it all at once and have no leftovers.

    1. HAHAHAHA! Laugh my ass off. Lol, sorry. I haven’t made a kick ass meal like the one shown above (well, never actually) but if I made 3 pretty decent meals at once then it might not last too long here either… especially with 2 others in the home!

  4. Wow this is so awesome, thanks for putting in the time for the whole step by step process. I only cook for myself so I’m trying to do the conversions so I don’t wind up with toooo many leftovers.
    When I make a big pot of chili I get pretty creative with leftovers. Think chili over sweet potatoes, chili over salads, and chili topped burgers!

    1. Yeah I do a very similar thing. I’ll get a big roast from WF on sale, throw it in my crock pot, and have two/three meals just from that one thing and with very little total prep time!

    2. Or just cook the amounts above, keep in the fridge enough if each meal to eat for the week and freeze the rest in separate potions. And bingo, you won’t have to cook for a month 😀

  5. Perfect timing – I have a perfect piece of meat in the fridge waiting for inspiration! The mash looks great too, looking forward to trying it!

  6. Same wavelength?
    I just made shepherds pie past night! My SO made stuffed peppers (no rice) and a lot of extra filling b/c its so yummy. I turned it in to shepherds pie last night with the addition of frozen veg, and a cauli/yam mash topping. With cheese. Nom.

  7. Since we butcher our steers only once a year, my meat is always frozen. I hate using up fridge space waiting for a thaw – so you can actually do this from frozen, with the same results. Rub the butter and herbs on top of the meat, add water or broth etc. cover with foil and then the lid and stick in a 200 to 225 oven in the morning, ready for supper. Yeah!! Saves time, smells good, tastes great. Sometimes I do two at a time for enough leftovers (family of six)
    Thanks for the ideas – my turnips are ready in the garden, sooo I’m thinking I’ll make this for supper tonight.

    1. Wow! That’s great to know, thank you. I do a slow roast joint a couple of times a week and it’s always a nuisance having to remember to come in at lunchtime to put it in the oven. Especially as I don’t often eat lunch. Can you also do this safely with pork?

      1. I don’t know I don’t eat pork except bacon and sometimes ground pork.

  8. Sneaky little cooking tip. When the recipe calls for dotting the top with butter, throw a stick into the freezer for 20 minutes. Use a cheese grater to spread the butter around.

    1. OMG that is GENIUS! Whenever I need to put butter on broccoli (and avoid it from just melting in one spot) to cover it I used to nudge the butter knob around with a spoon! Lol! This is perfect for drenching veg in butter 🙂 Thanks! Very sneaky!

  9. i made shepherds pie last night in preparation for tonights dinner, ive counting theminutes til i eat it. as you point out technically this recipe is cottage pie, lamb is used in shepherds (sheep herd!) pie. for my topping i roasted about 6 parsnips, 4 carrots and a sweet potato then when finished roasting (soft with some golden colour) add butter, a little milk (or more butter if you dont use milk) and mash, i use a handblender, until creamy. roasting the veg makes it much sweeter and the mash less watery. Drool……

    1. Thanks for the tip Greg! I’ve got to try that! Personally I prefer lamb over beef so I might just make an actual “sheep herd” pie with some lamb legs I’ve got sitting in the freezer. I’ve been wondering what to do with them!

  10. Great post and very timely. As the weather begins its decent into cooler temps…at least here in the midwest, we begin to think of comfort foods. Those foods that warm us, nutritionally and emotionally.

    I’ve recently discovered turnips as a great alternative to potatoes, great flavor and easy to prepare in many ways as traditional potatoes. Had them as hashbrowns this morning with my eggs.

    Cooking once on the weekends for many meals is very helpful and something I practice, as our lives are pretty hectic throughout the week.

  11. Very helpful. I suppose I am Archevore instead of Primal ’cause if I want comfort food, it is going to be potatoes, much as I like turnips and cauliflower. I eat potatoes daily. That doesn’t seem to hold back my fat loss.


  12. I like cooking in the evenings, and don’t often plan dinners like this, but these recipes sound great. I look forward to trying them.

    I do use a similar approach to ensuring I’m eating well for lunch during the work week. On Sundays, I assemble a big bowl of greens and veggies that hold up well (carrots are good, whole cherry tomatoes are good, sliced tomatoes are not). As long as the salad fixins are fresh, they stay in good shape throughout the week in my salad spinner with the top on. Each day, I take a generous portion of salad, and then add some leftover meat, or some tuna, or whatever, and bring some olive oil and balsamic to dress it.

    This not only helps me to eat well and feel better, but also saves me a bunch of money each week. The time and effort making my big salads on Sundays really pays off.

    1. Here’s something I read on Google Reader. This person uses 5 jars for her salads which she assembles on Sunday evening for the week. She puts the salad dressing in the jar first, then everything else but the greens, then the greens last. So long as the dressing doesn’t touch the lettuce or spinach, they stay good. Then she has her 5 lunches ready to go.

  13. Mark,

    It looks like you have some spammers getting through…. not sure what some of the comments above are saying….

    This looks awesome. Just like every Saturday recipe post. Do you cook these yourself Mark? Are you the main chef behind all these saturday recipes? I am now very curious 🙂

    Maybe you should be the main cook at Primal Con 2012!

  14. Does anyone have a good suggestion for replacing the eggs in the meatballs? My daughter is allergic.

    1. Chia seed meal can be used. I think 1 egg = 1Tbsp chia meal and 3Tbsp water. You might have to experiment. With meatballs the egg is really the binder so you might get away with just throwing in some chia or even flax meal minus the h2o or just squish the meaballs really good when making them and leave the rest out – I do that sometimes but I always bake mine in the oven so I don’t have to move them around.

      1. Just a reminder that some people can’t digest Chia seeds. In Cordain’s cookbook chia is listed as a “no-no” grain-like seed. I have autoimmune disease so I don’t take the chance of adding them to my diet anymore.

        1. Oops sorry, I didn’t know that – kinda new to this. I got that info from my friend whose kid is allergic to eggs/wheat/etc. I guess I thought they were seed like seeds lol

    2. Just leave the eggs out. I do that all the time with meatball and meatloaf recipes and I can’t tell the difference at all. Everything stays together quite nicely. I do like to add minced veggies from the food processor just so the meat is not so dense but it’s not necessary.

    3. You can buy an egg substitute in the baking aisle of the grocery store (usually on the top shelf, orange box, hard to find). It’s not designed to replace eggy-dishes. It’s meant to provide thickening and liquid in vegan cakes and cookies, so it would probably work in this recipe.

      Unfortunately, it’s made from potato starch, but you don’t use much. I guess Grok wouldn’t have minded. 🙂

  15. Easiest way to stretch one portion of meat into several meals? Intermittent fasting!

  16. Chuck roast is the best roast for slow cooking. Just about every week I have a two to three pound chuck going in the crock pot with some onions and maybe carrots. It definitely makes for easy meals with creamed kale or mashed cauliflower.

    I haven’t thought of combining turnips with mashed cauliflower before. Sounds like a good combo!

  17. I’m curious about why you would boil the turnips and cauliflower and then pour the water down the drain. I’t my understanding that is throwing away a lot of nutrition – yes? no?

    The only time I boil anything is when I’m going to use the juice as in soup.

    I steam things and they mash just fine.

    1. I agree – there’s no way I’d throw out the leftover water from “cooking” veggies. It would end up in soup, stew, pot roast or something—-throwing that water out doesn’t sound too primal to me – just MHO.

      I too have good luck with steaming them and if there’s any liquid left, I usually let it boil/simmer it down a bit so the veggies aren’t watery.

  18. These recipes look incredible! I’ve never had mashed cauliflower before, this is very creative way of making it, have to give it a try. Now I must try it!

  19. I too am a lover of pot roast. I love adding dried or fresh mushrooms and red wine, dried thyme and rosemary. The leftovers are the best part.. always better the next day. I will have to try mashing turnips and cauliflower – they look mighty good! As always, thanks for a great post.

  20. But, I thought Chia was a herb? salvia or some such thing a relative of mint?

    1. Chia seeds are just that…seeds! they were a main staple food for the Aztecs along with-guess what-corn and beans. They are reported to be an excellant source of protein,Omega fatty acids and antioxidants. However, in her book The Paleo Diet Cookbook, Lorrie Cordain lists them on page 39 as “cereal-grainlike seeds”, along with Amaranth, Buckwheat and Quinoa.

      1. Why does she consider it a cereal-grainlike seed and not just a plain old seed? Mark lists them on here as an edible seed. I guess my question goes back to the beginning post where
        I suggested using as an egg replacer for allergic people. In a couple pounds of meat as a binder…. ok or not so much???

  21. Does anyone know how many servings this makes? I’m cooking for two. Now that I’ve got the food home, it looks like a LOT of food!

    1. The meat tends to shrink some when cooking. Just freeze the rest in serving-size portions if you’ve got too much! Or wait a day or two and have it for leftovers so you don’t have to cook that night – or buy a smaller piece of meat. It always tastes so much better when it sits a day or two anyway!

  22. Why do my ears tingle when I see microwaving vegetables as recommended? Now, this may be urban legend, but I was under the impression that microwaving vegetables tended to destroy some of the nutrients and potentially do other bad things. I have been steaming vegetables (with only half an inch of water, only takes a minute or two to get the water in the bottom of the pot hot enough for steaming) instead of microwaving them for over six months now. If the microwave is just as good, why am I making the effort?


    1. Excellent question! I’ve heard so much about the pros and cons of using the microwave oven to cook/steam/whatever that I just don’t know what to believe anymore.

      I would agree that it’s probably not very primal (I’m thinking Grok didn’t have a microwave oven let alone electricity – ya think?) but let’s face it, we need to do today what we need to do, and if using the microwave helps us and is safe, etc, etc, why not?

      When I was working full time+++ and had kids and family to feed and was at my wits end, the microwave was my very good friend. But now I find myself using the microwave a little less just because I have more time now that I’ve been retired (read: no longer working for a living) for several years.

      Sounds to me like this might be a good topic for a daily post – if Mark is even willing to try it! (I don’t know that I would be willing!!) LOL

    2. Harold McGee, the author of On Food and Cooking: The Science and Lore of the Kitchen, claims that microwaving is superior to steaming if preserving nutrients in vegetables is your goal. Because the microwave cooks veggies faster, there’s less time for certain enzymes to act to break down nutrients.

      1. I most certainly will check this out as I’ve already found his book up on amazon and it has a “look inside” feature so I’m very interested in what he has to say.

        Thanks for the info!

        1. As long as you cover the vegetables and ‘micro-steam’, you loose a lot less nutrients. Its just that instead of a hob, its the microwave that heats up the dish you put the vegetables in. I like to use a ceramic dish with a lid. Some veg even come in microwaveable packages, but I’m wary when it comes to plastic.

  23. This looks tasty! I would probably just make the whole thing as a *cottage pie* (thanks for the clarification, greg grok) and have the same dinner for three days.

    Though, if I’m going to do that, I might have to treat myself to some lamb and just make it a straight-up shepherd’s pie!

  24. Lurker chiming in – the meals, photos & directions are awesome … but no left overs or multiple meals here from following these directions! If I follow this thread I’m led to think that most primal eaters are iddy-biddy eaters (jk! I know you’re not but the quote of “can be turned into three entirely different main courses for four hearty eaters” just doesn’t fly)… we are a household of 5 adults (me, hubby + 3 college age kids) that are all primal eaters. This translates to 3-5+ lbs of meat EVERY night, cooking meals of 8-10 servings so that there are left overs for late night munchies & packed lunches the next day. Weekly we also use 10 doz eggs, 5lb butter, 1.5 qt coconut oil along with tons of fruits & veggies. I would really love to hear how others are managing food bills for large families that are primal (Mark, can you address this issue sometime in the future?)- sorry – this post just doesn’t equal three meals for four hearty eaters – maybe one good meal & some leftovers. Surely we can’t be the only ones who eat this much??

    1. I think a pound of meat per person at one meal is above average. I think you really only see that in guys purposefully trying to bulk up.

      1. A pound of meat is rather common among those who stick to a meat and eggs kind of gig like Kirsty seems to. Looking at it calorically (for whatever that’s worth):

        Breakfast: 6eggs, .5lb of meat
        Lunch: .5lb meat, veggies
        Snack: fruit
        dinner: 1lb meat, veggies

        this sums to about 2600-2800 calories (less if the meat is grass-fed) and includes 2lbs of meat a day but its still not an unreasonable amount for an active family. Case in point 1lb of meat at a meal is not really only for bulkers…some just prefer (or need) more animal and less other stuff on a daily basis.

        As for food bills…Robb Wolf just posted an article on his site about eating paleo on the cheap… you should check it out.

  25. BEST leftover roast idea: Roast Beef Salad Spread
    (like tuna salad). Throw chunks of the leftover – roasted – beef in the food processor (use the S Blade) and process until finely grated/shredded. Mix with mayonnaise, onions, salt, etc. to taste. My family LOVES this. Sometimes I make a roast just to get to the Roast Beef Salad Spread!

  26. I’m not fond of the microwave for anything other then boiling water for tea. The recipe however, looks fantastic, and I’ll give it a try. I have an iron kettle which I utilize to cook over a wood burning fire, makes for delicious stews, great coffee, and fantastic eggs with fatty bacon.

    1. I’m with you – except we don’t even use the microwave for boiling water for tea. I sold my microwave in 2005ish and haven’t missed it. For work lunches, I take hot soup in a thermos or I take something I can eat cold.

    2. Microwaves are great for steaming, as long as you don’t use plastic and you cover the stuff you steam. I use it to cook broccoli.

    3. You can’t boil water for tea in a microwave!! Shock Horror! Water must be at a rolling boil to make tea – and the pot should be ready warmed before pouring in the water. Sorry, fussy Brit.

  27. My favorite part about primal leftovers is that nearly everything can be added to an omelet the next day!

  28. Hey Mark, technically the last recipe should be called “cottage pie” as it has beef, not lamb. Lamb would be called Shepard’s Pie. Just thought you should know!

  29. Kind of confused by the cauliflower/turnip bit. Is there a reason you use both rather than one or the other?

  30. Sounds delicious, minus the turnips. I can’t get passed the fact that they taste like sweet white carrots. 🙂

    I have chuck roast that I’m making into chili tomorrow; crock potting it.

    Are there other root veggies that have a more neutral or savory taste?

  31. I’m drooling that looks so good! I’m a huge fan of roast already so I am definitely going to be trying these recipes out.

  32. Okay, this looked so wonderful we went for it. And the pot roast turned out lovely and I look forward to putting the cottage pie in the oven tomorrow. However, this post could be subtitled, “Or, Why You Should Have A Heavy-Duty Food Processor”. What a painful process that was.

    1. Haha yes I agree. I need a new food processor, mine can’t even handle almonds anymore – had to grind them in kitchenaid blender. Can anyone recommend a really good ,common (ie:easy to find since I live in the boonies)food processor that will handle some serious work? Does anyone have a kitchenaid one, I have a mixer and blender that I love but haven’t splurged on the processor.

      1. Consumer Reports has some recommendations for food processors. If you want a small capacity one (7 cups) for about $100 this one gets good reviews: KitchenAid KFP715[WH]

        If you want a larger capacity (14 cups) for about $200 this is a highly rated model: Cuisinart DFP-14BCN

        I don’t have any experience with using either.

      2. KitchenAid makes great mixers but when it comes to food processors Cuisinart is the way to go.

  33. I own two crockpots … it is no extra effort to prep double and run two crockpots. The foodsaver vacuum packer is my best friend (4 hungry kids that are about 90% primal, husband and I are fully primal) and I cook enough for 3 to 4 meals and I freeze what we don’t eat that meal in meal size portions (aside from what I keep for the next days easy grab leftovers). I always have dinner in my freezer. Between kid’s activities, and the inevitable day the gets away from me I have to have a “rescue dinner” at my fingertips.

  34. Best post ever! Tried the cauliflower/turnip mash to make ‘bangers and mash’ last week. Looking forward to having Shepherds Pie! (something about fall makes me eat like a Brit. any good primal fish and chips recipes out there??)

  35. made the roast tues night. really really delicious. will be making this often. am enjoying for lunch right now with some homemade sauerkraut. (gaps person here!)

  36. Made this for dinner tonight. I used rutabaga instead of turnips though since that’s what my farmers market was selling. The rutabaga had a more yellow color to them, but taste great. I just cooked the cauliflower in the water with the rutabaga and it was good.

  37. Love it! So yummy and what a time saver…will go great with my garlic cali-mash and leeks. Im going to try this with a venison roast this week! Thanks!! This fall weather in Chicago makes me want warm filling meals. Suddenly I want to pull out Mark’s old post for Primal bread-free stuffing. 🙂

  38. Was wondering if you could do the chuck roast in crock pot? If so how long on low? It looks very yummy 🙂

  39. I do do this with my roasts, but I have found that ruttabeggas make a better mash potatos, they go great with pork. I peal and dice up the ruttabegga dice up a onion and a red or yellow pepper and 2 cloves of garlic boil it for about 30 to 40 min. strain put into food prosser add butter and cream cheese or wipping cream and turn on the food prosesser.

  40. OMG….I just made the roast in preparation for the next few dinners, and couldn’t resist taking a nibble as I tupperwared it up…So. Good.

    Oh beef…I am so sorry for ever leaving you…

    (Side note – Technically, this is cottage pie. Shepherds pie is traditionally lamb. Hence – shepherds. I know its common in north america to mix them up, but still…)

  41. I made this today in the crock pot, and the smell that hit me when I walked in the door was heavenly! I used a smaller roast as my husband doesn’t eat meat (he’s a pescatarian), but I’m going to have plenty of leftovers. The pastured beef cost me $9.56, and it’s *at least* going to give me six meals (with SO little prep after today…do you hear the angels singing???). I say that’s waaaaay less expensive than the crap I was eating before.

    I’d love more crock pot recipes as they reduce my active cooking time.

  42. Just finished packing everything up and getting ready to eat, but realized the broth can now be used for French onion soup w/no bread. I’ll saute’ a few more onions, and there’s another lunch. Score!

  43. You an apply the same process for making any type of stew you like I usually cook in bulk often. Roasts, stews, soups. I like to freeze meals too.

  44. I would LOVE to see more of these meals-for-the-week recipes! We had just decided we need to do most of our dinner prep on the weekend and then this popped up. Perfect!