A premium slow cooker or crock pot roast.
For a super-simple and melt-in-your-mouth roast beef dinner: Just put the roast in your slow cooker or crock pot, still frozen, in the morning before you leave for work. Add whatever you like to it — coarsely chopped carrots, onion, parsnip, celery, and a garlic clove. Set to low. When you arrive home, your mouth will start watering when you walk in the door.
If you have your potatoes in the oven set to bake on the timer, with maybe a butternut squash, dinner is ready to go in minutes from when you arrive home. The roast will be so tender it will fall apart when you carve it.
Any leftovers, just store in the fridge overnight or freezer with all the juices from the crock pot. When you want beef stew, put the leftover roast & juices in the crock pot again — frozen is just fine. Add 2 or 3 cups of beef or chicken stock, plus potatoes and whatever veggies you’d like to add. Set to low, and another great simple meal is ready to enjoy when you walk in the door from work!
Each cross cut / short rib / blade roast is approx. 3 pounds.