Friday, December 9, 2011

Leftover Pot Roast Ideas

Thank you, Allyson Haskell, Allison Cravey, Abby Boerger, Chanti Sprauve, Kristie Lentz, Teresa Tigner, Rachel Eastman, & Meghan DeHart for sharing ideas on using up my leftover  Lady & Sons Pot Roast.

We had lots (LOTS!!) of leftover pot roast & I cannot wait to try the leftovers.
Really, in my book, the leftovers may even be better than the roast alone.
My husband will beg to differ, of course.

Leftover Idea #1 (Thank you, Allyson & Abby!)

Shredded Beef Burritos

  • Shredded/diced leftover roast beef (as much as you have left, even if it would only feed one person)
  • 1 Tablespoon Olive Oil
  • 1/3 cup diced onion (I used purple onion because it’s what I had on hand, but yellow onion would be good too)
  • 16 ounce can refried beans
  • 14.5 ounce can petite diced tomatoes
  • 4 ounce can diced green chilies
  • 1-2 teaspoons chipotle tabasco (or to taste)
  • Salt and pepper to taste
  • Tortilla
  • Shredded Cheese (preferably monterey jack)
Place olive oil in a large sauce pan and turn to medium heat.  Add purple onion and sautee for 3-5 minutes.  Next, add diced green chilies, diced tomatoes, beans and beef.  Heat for about 7-10 minutes, or until mixture is warmed through and beef looks shredded.  Remove from heat and stir in chipotle tabasco and salt/pepper to taste.
Serve with warm tortillas and cheese.  Enjoy!

Pot Roast Turned Creamy Dreamy Enchiladas
  • 3 cups Prepared Beef Pot Roast Meat
  • 1 envelope (1 Oz. Packet) Taco Seasoning
  • 16 ounces, weight Your Favorite Salsa
  • 10 ounces, weight Enchilada Sauce
  • 8 ounces, weight Sour Cream
  • 1 bag Flour Or Corn Tortillas
  • 1 cup Shredded Cheese For Sprinking
After serving Beef Pot Roast from the slow cooker, pull out some of the meat with a bit of its juice, and set it aside. You’ll need about 3 cups of meat.
To the meat, add taco seasoning and your favorite salsa. (I use mild, but it’s up to you!)
Cover and set to marinate in the fridge overnight or for up to 3 days.
To prepare enchiladas:
Set oven to 350 degrees.
Pour enchilada sauce into a microwave-safe bowl and heat on high for 2.5 minutes. (Make sure when purchasing your enchilada sauce to pay attention to the choices between hot or mild. I always use mild because I am a big chicken when it comes to spicy foods, and so are my kids.)
Spray a casserole dish with nonstick spray.
Heat marinated beef in a separate microwave-safe bowl for 3 minutes.
Gently whisk together sour cream with warmed enchilada sauce to create a creamy, dreamy concoction.
Set up an assembly line of warmed meat, warmed enchilada sauce, and tortillas next to the casserole dish.
Begin assembling enchiladas by dipping each tortilla in the bowl of creamy enchilada sauce until the tortilla is completely covered.
Place the drenched tortilla on a plate and spoon meat into a line down the center of the tortilla.
Fold both ends of the tortilla slightly up over the meat, then roll enchilada closed from one side to the other and place in casserole dish.
Repeat this action for all 8 enchiladas.
Set the enchiladas in the oven to bake for 15 minutes.
Sprinkle with shredded cheese and black olives, and set to bake for 5 more minutes.
Allow enchiladas to cool for 6 minutes before serving.

Leftover Idea #2 (Thanks you, Meghan, Kristie, & Abby!)

Beef Stroganoff 1(Very Quick & Easy)

Leftover pot roast meat
about 1/3 cup of sour cream
Leftover gravy from pot roast
Egg Noodles

Bring water to a boil for your egg noodles, cook noodles according to package instructions. Cut the pot roast meat into bit size pieces, add meat and gravy to a pan. Stir in sour cream and bring to a simmer. Done! How fast and easy is that?!

Beef Stroganoff 2 (A Little More Fancy)

1 lb leftover beef of any kind:  steak, roast, hamburger, etc.
2-3 Cups beef broth
2T. worcestershire sauce
1 pound of mushrooms (I used a mix of white button and baby portabellos), sliced in half
1/2 of a large onion, cut into a large dice
2 cloves garlic, minced
1 bay leaf
Pinch of dried thyme
2 T. flour
3/4 C. sour cream
9 oz of uncooked egg noodles

Cook noodles according to package directions.  
In a skillet on medium heat add 1 T. butter and 1 T. oil.  
Add the mushrooms and cook till lightly browned.  Removed from skillet into a bowl and set aside.  Add another T. of butter and T. of oil to the skillet, and cook onions till tender and starting to brown.  Add the garlic and cook for another minute or so.  Add the broth, worcestershire sauce, bay leaf, thyme, cooked meat and browned mushrooms.  Let this get hot and bubbly. (If it looks like it could use more liquid, add more broth.  The noodles will soak up a lot of the "gravy").  
Remove 1/2 C. of the liquid from the pan into a small bowl and whisk in 2 T. flour. Pour flour mixture into skillet while stirring to thicken.  Add more flour if too thin, or add more broth if too thick.  Once you reach a nice gravy consistency, turn the heat to low and stir in the sour cream.  Give it a good seasoning with pepper and taste it to see if it needs salt - the broth can be salty sometimes.  
When the noodles are done, drain them in a colander, then put them back in the pan they cooked in.  Add 2 T. butter to the noodles to keep them from sticking.  
Serve the stroganoff on top of the hot noodles.  Garnish with fresh, chopped parsley. 

Leftover Idea #3 (Thank you, Allison & Chanti!)

Shredded Beef BBQ Sandwich
Shredded beef in a skillet.
Add BBQ sauce.
Tops w/ Cheese (if you wish)
Load onto Buns.

Open-Faced Roast Beef Sandwiches

  • 2 hoagie buns, split
  • 2 tablespoons mayonnaise
  • 2 teaspoons prepared coarse-ground mustard
  • 1 pound deli sliced roast beef
  • 2 tomatoes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 4 slices provolone cheese
  • salt and pepper to taste
  1. Preheat oven on broiler setting.
  2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
  3. Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown. 
Leftover Idea #4 (Thank you Chanti!)

Shepherd's Pie
from Chanti Sprauve
you can mix the roast with a can of creamed soup put meat on bottom of casserole add a layer of veggies add a layer of cheese and top with tator tots or mashed potatoes cook for about 45 mins!

From Diana Rattray at Southern U.S. Cuisine found here.

* 1 large onion, quartered and sliced
* 2 tablespoons butter or margarine
* 2 cups diced leftover roast beef
* 2 cups brown or beef gravy, leftover or prepared from mix
* 1/2 cup sliced or diced cooked carrots
* 1 cup frozen peas, cooked
* salt and pepper, to taste
* 1 egg yolk
* 2 cups leftover mashed potatoes

Melt butter in a heavy skillet over medium heat; add onions. Sauté onions until tender; add diced beef, gravy, carrots, and peas. Heat through; season with salt and pepper, to taste. Transfer to baking dish.
Beat the egg yolk into potatoes and spoon potatoes over the shepherd's pie meat and vegetables (press potatoes through a pastry tube, if desired). Bake shepherd's pie at 400° for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.

Leftover Idea #5 (Thank you, Rachel!)

Pot Roast Soup
from Rachel Eastman
Shred the meat, add a bag of frozen mixed veggies. Sometimes I add extra water & beef bouillon cubes. And if you like it thicker, add a can of either tomato sauce or paste. The best part, if you cooked it in a crock pot, just reuse the insert the next day. 

Pot Roast Mushroom Soup

2 tablespoons butter
1 small onion (chopped)
2 cloves garlic (chopped)
1 tablespoon thyme (chopped)
8 ounces mushrooms (sliced)
1/4 cup red wine
4 cups beef broth
2 cups cooked roast beef (shredded)
2 tablespoon butter
2 tablespoon flour
1 tablespoon parsley (chopped)

1. Melt the butter in a pan.
2. Add the onions and saute until tender, about 5-7 minute.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the mushrooms and thyme and saute until browned, about 12-17 minutes.
5. Add the wine and deglaze the pan.
6. Add the broth and beef and simmer for 15 minutes.
7. Meanwhile melt the butter in another pan.
8. Mix in the flour and cook until golden brown.
9. Mix some of the flour mixture into the soup to thicken to the desired consistency.

Leftover Idea #6

Next time I make Fried Rice I'll write down my recipe & add it here. (Assuming I remember!)
I add as many vegetables as I can, a few eggs, rice, soy sauce, sesame oil, & leftover chicken (or pot roast!)

Other Leftover Ideas???
How do you use leftover Pot Roast? 
Or do you have an amazing recipe that you'd want to add? 
Let me know!


  1. Hey! I was just sitting here thinking about what I am gonna do with all the leftovers from the pot roast we are have tomorrow, its a little over 4 pounds so there's definitely going to leftovers!

  2. The recipes definitely look good. I made the Shredded Beef Burritos Saturday night. Braden & Eli & I liked them but it wasn't Jason's favorite.
    Tell me which one (if any) you try & if it turned out good.
    ~ Alison

  3. Stupid q- the capitalized T in the recipe #2 for stroganoff is for tablespoon? So little t would be teaspoon? That recipe sounds really good.

  4. Jen, yes, T is Tablespoon, t is teaspoon.
    I was going to make it tonight & try it out but I was out of egg noodles.
    Steak Fried Rice, it is!
    ~ Alison