Quote:
Originally Posted by tomwed
I bought a chuck roast last week and cut it in 3 2 inch slices against the grain. I wrapped and froze 2 slices and put the third in a crock with root veggies. It was enough for 2 servings. It was juicy when it was ready but not as a leftover.
Is there any reason I can't do that with a big pork loin? Cut it in 2 inch slices before cooking, wrap and freeze enough for 2 servings per bag, freeze the rest and use the 5 qt crock pot for meat and veggies.
I don't like throwing out leftovers and I don't want to eat the same thing for lunch and dinner 2 days in a row.
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Our chuck roast also wasn't as juicy as a leftover. Sweet husband clears up and he discarded the pan juices that I would have saved the beef in.
I agree with you, and like to make something yummy not the next day, but two days later from leftovers if I can. But then...that is enough. On to something different.