Where's the non-rubbery beef?

A question I face every day is “What’s for dinner?”  Then I think about how that roast would be good but it is now 5:00pm and there is no time to defrost it and cook it.  So this week, before I go to bed, I am going to ask, “What’s for dinner tomorrow?”  Then I am going to pull the meat out of the freezer and put it in the fridge.  This will also get me thinking about setting up the crock pot if needed in the morning.  Plus, meat tastes better when thawed this way than in the microwave where the edges get that weird rubbery partially cooked texture.

How do you get dinner to the table quickly?