Anonymous wrote:^ Birria

Birria is the right answer. Can make tacos, but I make bowls. Delicious.

A few more options:

Beef Bourguignon

Cut the roast into chunks and braise like shortribs.

Belgian Carbonnade Flamande

Sauerbraten (although I like mine with a dark brown beer rather than red wine, more like a schweinebraten, but beef instead of pork)

I had a splendid beef minestrone soup (no beans!) over the weekend that appeared to have lots of bits of beef roast it in. Some sort of beef soup or stew is what I'd make. Then freeze it in a couple of individual containers.

Beef stew

French dip sandwiches
Tacos/Enchilades

I mean at the end of the day any beef recipe will work - but after eating Mississippi roast - might be sick of beef lol

Beef barley stew

Ropa vieja. Cook in slow cooker, add onion garlic and a bell pepper. Once forked tender, shred and make a sofrito, olive oil chopped onion tomatoes and garlic, season well with paprika, pepper, salt and add some of the broth. Let that cooking until all veggies tender, add meat let the flavors mixed well, serve with rice.

Grind it up. Use as ground meat.

^ Birria

Borrow tacos

Guinness Beef Stew

https://www.recipetineats.com/irish-beef-and-guinness-stew/

Make a pot roast with the second one and turn it into a beef vegetable soup.

A good, old-fashioned pot roast.

Just make 2 and freeze the cooked one. Portion it if it is multiple dinners.

Instant cart did me dirty and now I have two chuck roasts. I’m making the Mississippi roast with one, what should I make with the other? I don’t want to just freeze it because then it will just live in my freezer forever. Please help me with some ideas.