Then freeze part of it. Either disassemble the bird before cooking and only cook small portions, or cook the whole bird, disassemble it into portions for 1 person, and freeze what you don’t immediately eat.
Years ago one of the stores near me had a massive sale on whole chickens. I bought three or four, and then spent the evening disassembling them into their component parts and then bagged the parts into assorted meal-sized portions for freezing. If I remember correctly, I also made chicken stock from the bones, and chopped and fried the organs for the cats.
Then i don’t want to eat it as a steak. 
I’ve linked this in a couple of other threads:
https://dinnerthendessert.com/slow-cooker-roast-beef-sliceable/
It’s not perfect, and absolutely tougher than ideal, but if done with a well marbled chuck roast it scratches that rare-roast beast sandwich desires, and I can sometimes get a chuck roast at under $6/lb. Not often in these times, but sometimes.
The way of cooking pot roast that I described was how I learned to do it many years ago, and its always worked well for me. I forgot to mention that I oil the beef before I season and flour it.
I suppose I could put the pot on the stove instead of in the oven; that’s how I usually make stew. But both alternatives are fine, so far as I’m concerned.
Those are usually the worst for long-term storage. They don’t all hold temperature well, and people usually open them often, giving them a blast of warm air each time.
Some work better than others, though; and all of them are better than nothing, if you haven’t got space or money for a chest freezer (ideally kept somewhere cool, but easy to get at.)
That’s definitely a problem for those people living alone who don’t. I’m very glad that I like it just fine.
I will note that most stews and some other things are actually better reheated – the flavors have more time to meld.
Yeah, i dislike the taste reheated meat develops. But it doesn’t do that if it’s submerged in liquid. Reheated stew is just dandy. I think the issue has to do with oxidation, and the water prevents that. But I’m not sure.
I’ve also read that onion inhibits the formation of that reheated flavor, and that’s why so many dishes made of leftovers include onion.
It’s all about the nature of the food and the way you reheat it. For instance, contrary to common myth, modern airline food – at least that served in business and first class – is excellent, because it’s prepared to be reheated and it’s done according to the chefs’ recommendations.
One also has to be conscious of the effects of different types of heating appliances. An oven can dry things out, a microwave tends to act like a steamer, an air fryer will crisp things with a blast of hot air. So which is best for a particular food?
Also timing. I found, back in the days when prime rib was pretty routine, that leftover pieces of medium rare prime rib could be almost as good as freshly roasted provided that it was reheated just to the point of being warm but not actually further cooked. It didn’t matter if you used the oven or the microwave, you just had to get the timing right. Things like mashed potatoes and gravy? Meh, blast away in the microwave until they’re good and hot – they’re totally resilient to reheating.
The flour is added to create thicker gravy.
Nowadays, I use an Instant Pot to cook this, or similar roast beasts.
These are exported to countries where they are more mainstream. I don’t know what fraction goes that way vs into pet food, broth production or other industrial uses. But I know a couple of people who do a good business ($100+ million a year for sure, probably a lot more than that now) buying and exporting non-mainstream products. They do NOT have contracts with any of the biggest processors (JBS, Cargill, Tyson, National Beef, etc.) who I assume do this directly.
Hmm. I wonder if our current trade wars will affect the availability of offal domestically. I like a lot of offal. Maybe that will be a silver lining.
Back during the Reagan administration I did work for the U.S. Meat Export Federation, a trade group. The U.S. was just coming out of the brutal inflation of the late 70s - early 80s. The Federation people told me Americans wouldn’t eat organ meats even during that period. It’s going to take more than this to get us away from muscle cuts and into organs.
It does and even has a name: warmed over flavor (WOF). I learned about it researching those little freshness packets in my sunflower seeds. I’d noticed some were ‘oxygen absorbers’ mylar instead of textile-y desiccant for humidity and they’re used for high protein, high fat shelf stable foods like seeds & nuts.
Asian grocery stores near me have beef or calf liver for much less than mainstream grocery stores. The last time I got it 3 months ago, it was $4/lb.
But I can get actual meat for that price. Like I said, shank is $4/lb. Chuck I’ll find at $5-ish. Liver is not significantly cheaper at $4/lb. Or I can go to chicken. (Unfortunately, as I like liver, but nobody else in the family does.)
Have you tried a bottom round roast. Sooooooooo good. I will also do brisket pot roast. Tons of fat so the dogs love me. I found the secret for my oven. Four hours in my cast iron dutch oven. Perfect doneness.
I’m with Tamerlane. Chuck roast for pot roast is the only way for me, too. Okay, I’ll do brisket. Not happy with any of the rounds, though if I had an order of preference, it would be top round, followed by bottom round, followed by throw the eye round in the trash. The rounds I prefer roasted to medium rare and sliced thinly. Pot roasted – not for me.
Interesting. I wonder whether it’s one of those things only some people can taste? I often eat leftover meat, sometimes warming it first, and I’ve never noticed any such flavor.
It certainly would explain why some people are so opposed to leftovers. I’ve never really understood that, though I know that some people are.
Agreeing with that. I have sometimes made pot roast with a round roast, and it’s not bad, but I think it works better with chuck. And the round is about as cheap as I can find a cut that I like oven roasted, so I’d rather use it for that.
I’ll go along with chuck is the best for a pot roast. A rump roast will work. Beef shanks I mentioned before can be used the same way but it is very lean meat. It does fall apart with long slow cooking but it’s not really the same thing. Chuck has rich incredible flavor that makes a chuck pot roast more than ordinary stewed meat.
Liver has zero waste. And I can cook liver in 3 minutes.