We often overlook the simplicity of cooking a large cut of beef on the stove instead of roasting. Slow-cooking a thick steak or small roast in a small amount of liquid ensures tender melt-in-the-mouth beef and a fragrant and piquant sauce at the same time. Enjoy a spruced-up roast beef dinner the first night, then serve the leftovers as a dynamite hot beef sandwich for lunch or dinner another day.
Heat meat and sauce in the microwave. Or put meat in a baking dish, then pour sauce overtop. Tightly cover with foil. Warm in preheated 350F (180C) oven 20 to 25 minutes. Serve in a baguette topped with roasted red peppers and use gravy as a dipping sauce. Or add some sliced sautéed vegetables and serve meat and gravy on rice or broad noodles.