Slide Meals

4-day slide meal plan · Protein: beef chuck roast

Days: 4
Protein: beef chuck roast
Budget:

$$$–
Difficulty:

🍳🍳🍳–

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Embark on a 4-day journey with Kansas City BBQ flavors, featuring beef chuck roast as the star protein.

Slide Chain

• Day 1: Slow-Cooked BBQ Beef Chuck Roast

• Day 2: BBQ Beef Sandwiches with Potato Wedges

• Day 3: BBQ Beef Shepherd’s Pie

• Day 4: Grilled Corn and Bean Salad

• Combined Shopping List

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Day 1: Slow-Cooked BBQ Beef Chuck Roast

Ingredients

Main

• 5 lbs beef chuck roast

• 2 large onions, chopped

• 4 cloves garlic, minced

• 1 cup molasses

• 1 cup brown sugar

• 1 cup apple cider vinegar

• 2 cups beef broth

• 1 tbsp smoked paprika

• 1 tsp salt

• 1/2 tsp black pepper

Directions

1. In a slow cooker, place the beef chuck roast, onions, and garlic.

2. In a bowl, mix molasses, brown sugar, apple cider vinegar, beef broth, smoked paprika, salt, and pepper.

3. Pour mixture over the beef in the slow cooker.

4. Cook on low for 8 hours or until tender.

Cook’s Notes:

Reserve 1/3 of the cooked beef for the next day.

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Day 2: BBQ Beef Sandwiches with Potato Wedges

Ingredients

Main

• 2 lbs reserved BBQ beef

• 8 buns

• 1 cup barbecue sauce

Side

• 3 lbs potatoes, cut into wedges

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

Directions

1. Preheat oven to 400°F.

2. Toss potato wedges with olive oil, salt, and pepper. Spread on a baking sheet.

3. Bake for 30-35 minutes until golden and crispy.

4. Reheat reserved BBQ beef with barbecue sauce.

5. Serve beef on buns with potato wedges on the side.

Cook’s Notes:

Hold back 1 lb of potato wedges for use in the next meal.

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Day 3: BBQ Beef Shepherd’s Pie

Ingredients

Main

• 1 lb reserved BBQ beef

• 1 large onion, chopped

• 2 cups beef broth

• 1/4 cup flour

• 2 cups cheddar cheese, shredded

Topping

• 1 lb reserved potato wedges, mashed

• 1/2 cup sour cream

• 1/2 stick butter

• salt and pepper to taste

Directions

1. Preheat oven to 375°F.

2. In a saucepan, cook onion until translucent.

3. Add reserved BBQ beef and flour, stir until combined.

4. Add beef broth, simmer until thickened.

5. Spread beef mixture in a baking dish, top with mashed potato mixture and cheddar cheese.

6. Bake for 25 minutes or until cheese is melted and bubbly.

Cook’s Notes:

Serve with a side of green beans.

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Day 4: Grilled Corn and Bean Salad

Ingredients

Main

• 4 ears corn, grilled and kernels removed

• 2 red bell peppers, chopped

• 1 lb green beans, blanched

• 1 bunch cilantro, chopped

• 2 limes, juiced

• 1/4 cup olive oil

• 1 tsp cayenne pepper

• salt and pepper to taste

Directions

1. In a large bowl, combine corn, bell peppers, green beans, and cilantro.

2. In a small bowl, whisk lime juice, olive oil, cayenne pepper, salt, and pepper.

3. Pour dressing over salad, toss to combine.

4. Serve chilled or at room temperature.

Cook’s Notes:

A fresh and vibrant end to the BBQ journey.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• beef chuck roast — 5 lbs

• onion — 3 large

• garlic — 2 bulbs

• tomato paste — 1 can (6 oz)

• molasses — 1 cup

• brown sugar — 1 cup

• apple cider vinegar — 1 cup

• beef broth — 4 cups

• barbecue sauce — 2 cups

• buns — 8

• potatoes — 5 lbs

• green beans — 2 lbs

• cheddar cheese — 2 cups

• sour cream — 1 cup

• butter — 1 stick

• flour — 1/4 cup

• salt — to taste

• black pepper — to taste

• smoked paprika — 2 tbsp

• cayenne pepper — 1 tsp

• olive oil — 1/4 cup

• corn — 4 ears

• red bell pepper — 2

• cilantro — 1 bunch

• lime — 2

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Final Notes

Enjoy this Kansas City BBQ adventure, savoring each day’s unique twist on beef chuck roast.