One of the local Houston grocery stores, Randall's, has Chuck Roast on sale at $1.99 a pound in family pack sizes this week.
I took advantage of the sale and picked up one 11 pound pack. With the help of tape and butcher's paper, I broke the meat down into 4 packages more in line with what the wife and I can eat without wasting food.
One of the pieces I used to make beef tips. After I chopped the meat into smaller pieces, I seared the meat chunks in small batches. Next I cooked some red onion, celery, and garlic until softened. After adding some beef stock to the meat and vegetables, I made a dark gravy and simmered the meat until tender. I opted to serve the beef tips over noodles.
looks great! that has been one of the evening meals I prepare while we are on our mission trip to the PNW. I usually cheat a bit using Pioneer brown gravy mix and have served it over egg noodles or rice. When preparing meals for 30-60 people, this was definitely a hit. I usually alternate most of my recipes for the trip but spaghetti and king ranch chicken are always in the meal plan every year by request. Beef tips can be a lot of work when making for a large crowd with all the time it takes to cut up all the meat.
"everyone that lives dies but not everyone who dies lived..."