Leftover Pot Roast
 

Unfortunately, after a couple of days we usually end up tossing leftover pot roast as we don't make it into sandwiches, there's never enough gravy for another meal, etc. I'm thinking maybe I could turn it into a small batch of soup or stew. How do you eat yours up???

Thx!

I make a curried shepherd's pie with leftover pot roast. Finely chop the roast beef and add a can or two of chopped tomatoes and some curry powder, that is your first layer. The second layer is mashed potatoes mixed with some softened cream cheese.

I chop mine into 1 inch cubes and put in soup pot with beef broth,leftover gravy,onions,mushrooms,carrots,peas,beans...cook it til veggies are done.

Using a 15oz can of beef broth...or make with bullion.....thicken for gravy. Add the meat & a couple of diced fresh or frozen veggies.Season to taste.Serve over mashed or baked potatoes,rice or noodles. Add salad & have a tasty,economical meal.

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*** Add it to vegetable soup.
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*** Make hash.
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*** Freeze for later use. I do not waste anything.
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I make barbecue beef for a hot sandwich.

Cut into bite size, add cut up potatoes, carrots, onions and water or beef broth. Salt and pepper, buttered bread or rolls and yum!

Makes great tacos and burritos!
Mexican food lover here. :)

Just had soup at my friends house today and she used left over pot roast, potatoes, carrots, celery and beef stock, Great soup on a cold day

Barbeque baked potatoes!

My mother used to grind it up with the leftover veggies and gravy to make hash. Then fry the hash in butter. It was so good!

I usually freeze the last bit along with any gravy. (Remember that the gravy will lose its thickening when thawed--which doesn't make any difference in a soup!!) I make my soup--broth, can of Rotel or diced tomatoes, onion, celery and garlic simmered until tender, veggies, canned beans, pot parley or small pasta--and add the thawed and finely chopped leftover roast and gravy near the end. I found that the meat retains more flavour that way. If you add it at the beginning it just ends up tasting like boiled out beef.

I will go even further with chicken--especially the rotisserie type. We usually eat only the breasts, so I strip the meat from the leg quarters and reserve. I keep all skin and bones and make my own stock overnight in a slow cooker, adding onion, celery, carrot, garlic, peppercorns--but no extra salt. Pop it into the fridge to chill, then skim off the fat and turn the resulting broth into a great homemade soup, again adding the chopped reserved chicken near the end.

Okay, now I'm hungry for homemade soup!

There are lots of things, including soups and stews. Beef BBQ sandwiches, cook it with onions and celery, make a gravy and serve it over noodles, add sour cream to that pot and you have a new meal, strogonoff. You can cut it up and make tacos or burritoes from it. Lots and lots of things.

I have turned it into hash and had for breakfast with couple eggs on side for DH. Great way to start your day. If I have gravy it just makes it better. Throw some biscuits in the oven or toast. DH also brown bags so not a lot of waste around here!!

..with cost of beef being so high....I use my leftovers in many of the mentioned ways

I make something sort of like a 'hash.' I chop up onions and cut up or slice potatoes. Chop up left over roast. You can make this even with a handful of left over roast!
Place a little oil in the skillet to brown the onions and get the potatoes nearly done, but not quite. Add a little flour, salt and pepper as well as kitchen bouquet to make a brown gravy. Add water. I add a can or part of a can of English peas to it (and/or other vegetables). This makes a great meal!

Two of my faves....flatus and fake fajitas. For flatus I shred/cut the roast into small pieces set aside, sauté diced onions, a jalapeno pepper(can be left out) diced garlic cloves, salt, pepper to taste. Add the meat to the onions and pepper, heat till warm. I heat up the tortillas on a griddle/hot skillet with a little vegetable spray, wrap in foil to keep warm. Place a couple of tablespoons of meat on one edge and roll. After they are all rolled I put in the freezer for an hour or so....they'll hold their shape while you fry or bake. What I don't fry I keep in the freezer in a zip lock back(fry as needed). Dip in your fave salsa or cheese dip. I also use leftover chicken.

For the fake fajitas shred the roast in long strips/pieces, set aside. Saute sliced onions and bell pepper, red and yellow are good too. Add fresh diced garlic (powder is ok) and salt and pepper to taste, heat until the onions and peppers are the texture you like, I like mine a little charred. I add the meat right in with the veggies, keep sautéing until the roast strips are nice and hot. Scoop into warm flour or corn tortillas add your favorite toppings, guacamole and salsa if you like. I've also taken this mixture and put it in a roll or pita bread, makes a great sandwich.

I make a potato stew. You can add carrots with the potatoes.

I like stroganoff, but I didn't think it was spelled correctly. So I tried it on the computer, but all that came up was "strongman". I went to my dictionary and couldn't find it there either. So I got out my 1955 copy of Meta Given's "Modern Encyclopedia of Cooking" and found it in there. It was only the 'a' that threw me off. I can't believe neither the computer nor my dictionary knew about it.
Meta Given's book is my go-to for lots of things. It was first printed in 1947. I was just learning to cook then.

We like it with B B Q sauce on it, too.

And while I was doing all that, my "token" expired (whatever that is?) and I had to redo the whole post! LOL

I make egg noodles & cook in broth with the roast chunked up. Is yummy. If I don't feel like making the noodles, I use spaghetti noodles. Both ways makes great beef noodles.

[QUOTE=maviskw;7404846]I like stroganoff, but I didn't think it was spelled correctly. So I tried it on the computer, but all that came up was "strongman". I went to my dictionary and couldn't find it there either. So I got out my 1955 copy of Meta Given's "Modern Encyclopedia of Cooking" and found it in there. It was only the 'a' that threw me off. I can't believe neither the computer nor my dictionary knew about it.
Meta Given's book is my go

I do the stroganoff also plus many of other suggestions. As there is only two of us---I cut a roast in half and freeze it. I cook it in slow cooker.

I make green chili burritos. chop roast up, brown oinon and chopped green chili and then add gravy and roast. If you have no gravy, buy some beef broth and add that and thicken with some corn startch and water. Roll the meat up in a flour tortia and add cheese and use hot sauce or salsi on the top..

We cut it all up for stew with veggies too.

I make pot roast pate. Put the meat into a processer with some onions, garlic and seasonings. Blend till you get a smooth constancy, not too much. Add salt, pepper and hot sauces as desired. Add enough mayo to facilitate spreadiness. Enjoy on any kind of crackers. I actually make pot roast just to make this pate spread. Great to take to a party as an appetizer. Good luck.

I do as barny does. I also add a bay leaf and tomato soup. Makes a wonderful beef stew!

I'm with Halo....use egg noodles! IF I have any leftovers! Lol...my family gobbles up pretty much the meals .

I cut it into pieces, make a brown gravy, add meat and either serve over bread, mashed potatoes or rice. Add a tossed salad and yum.

When I make pot roast, I make enough for left overs (there are only 2 of us). I add water to the pan drippings so I have enough liquid to cover the meat, I freeze the meat in meal size servings. I use the liquid in the brown gravy or in soup or stew and the meat goes in too. If I make soup first then freeze it, I don't add the noodles until I am ready to serve the soup -- again I freeze serving size portions.

I make soup,enchiladas,chili.

Now that's one I have never tried, but will the next time we have leftover roast. I have made a pate with liver wurst and that's good....poorman's faux Grau (sp?)

With only two of us I like to make TV dinners with the leftover meat and gravy in one compartment, mashed potatoes in another and vegetable in the third. Just bought microwave containers for this and always cook extra potatoes and vegetables. I count on one meal of "leftovers", slice for lunch sandwiches and do a couple to "TV style" dinners to freeze - usually uses up a roast. Keep stock on hand to extend the gravy.

Make pot pie.
sandy