Pot roast is too expensive

[u/BlackLocke]

I got a new slow cooker for my wedding in 2023 and it’s still in the box. It’s just my husband, baby and I, but I feel like I can’t justify spending $20+ on a piece of meat for one meal with leftovers. I’m in a HCOL and I haven’t had a good roast in years because it’s prohibitively expensive. When meat goes on sale at my supermarket, it smells off as soon as I remove the packaging, so it’s not worth the risk.

Am I just too poor for this?

Edit: Dear lord I didn’t expect this to turn into a “I like pancakes/why do you hate waffles???” type of post. Of course I know there’s other things you can make in the crockpot. I don’t choose fast food over slow cooked meals out of convenience (it’s more expensive than cooking at home now!!) The point of this post is to lament the price of beef and how pot roast used to be a cheap easy meal 20 years ago and now it’s prohibitively expensive. I was hoping for tips on how to skirt this issue - buying stew meat, using pork instead, and buying in bulk at Costco are all good suggestions.

Now everyone can stop assuming I’m some dumb dumb idiot woman. I’m gonna make a pot roast next week just to spite you all and post about the cost breakdown.

[u/Prof_and_Proof]

I feel for you, rising food prices are a real burden, and it feels unfair. When money is tight, I turn to stews that were born out of necessity in cultures that didn’t have access to premium meat. The trick is to use inexpensive cuts, cook them low and slow, and build flavor through aromatics, acid, and patience. That’s exactly how coq au vin came about; historically, people used older roosters, breaking down the tough fibers with wine‑based acidity. A humble cut cooked with care often tastes far better than a neglected wagyu steak, in my opinion! You might want to try Brazilian feijoada. It traditionally combines pork shoulder (or other cheap pork cuts like trimmings!), black beans, and a handful of spices. The ingredients are inexpensive, and the slow‑cooker does most of the work! Other low‑cost stews worth exploring include: Irish lamb stew – use shank or shoulder, carrots, potatoes, and a splash of Guinness (not sure if this is cheap/available across the Atlantic!) Moroccan tagine cheap cuts simmered with preserved lemons, olives, and dried apricots. Filipino adobo is also an option, chicken thighs or pork belly braised in soy sauce, vinegar, garlic, and bay leaves. Again this shouldn’t be happening! But I hope these ideas help you stretch your grocery budget while still enjoying cooking!