The whole pitch on a Sunday roast is that you cook once and eat for a week. The Big Apron makes the case for the project; I make the case for what happens after.
Monday: cold sliced roast on a sandwich with horseradish and pickled onion. Better than the night-of, every time.
Tuesday: hash. Diced roast, diced potato, diced onion, an egg on top. Twelve minutes. Lunch or dinner.
Wednesday: tacos. Shred the roast, warm it in a skillet with chipotle and lime, pile into corn tortillas. Top with onion, cilantro, a thin sauce of yogurt and lime. Different cuisine, same protein, full table.
Thursday: soup. Roast bones simmered with onion, carrot, garlic, and bay leaf for three hours, strained, salted, finished with rice and any vegetables left in the crisper drawer. The stock is the deal.
Friday: rest. The week's roast has earned its rest.
The one rule: vacuum-seal or fully refrigerate every pivot. Cold storage is the difference between four meals and two meals plus food poisoning. The whole game is keeping the protein safe to eat for the seven-day arc.