Using Leftover Roast and Recipes



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Using Leftover Roast Beef - Slow Cooked Roast

Using Leftover Roast Beef

Ahhh! Can you smell it? Roast beef and potatoes cooking in the Crock-Pot. What a yummy smell and even yummier to eat — but then what do you do with the leftovers? Here are some ways to make it taste just as good the second, third and fourth time around.

Purchase a large beef roast (5-10 lbs.) on sale. Slow cook the roast and eat it as-is the first night. Then use any of these ideas to make quick meals. If you want to freeze some of the roast, just put ½-1 lb. per freezer bag in the freezer after it’s been cooked.

 

Use leftover roast in:

  • Beef Stroganoff
  • Fajitas
  • Pepper Steak
  • Pocket Sandwiches
  • Stir Fry
  • Shepard’s Pie
  • Swiss Steak
  • Roast Beef Sandwiches- with lettuce and mayo


Slow Cooked Roast

1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup

Place beef roast in a pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250° for 1 hour. Then turn down to 225° and cook for 15 or more hours; 10 hours for roasts smaller than 3 pounds.

*This is excellent for inexpensive roasts. It makes them so tender they fall off the bone and are almost impossible to lift out of the pan. It’s excellent for Sunday after church or for guests, because the slow cooked roast can cook for 2 or 3 hours longer without overcooking. Since no meat is left on the bone, you get more for your money. Serves 4.

*Use a meat thermometer to make sure internal temperature reaches 145°.

 

Brown Gravy

Meat Broth
1 cup cold water
2 Tbsp. flour or 1 Tbsp. cornstarch
salt and pepper

Add at least one or two cups of water to the roasting pan of your roast, pork or chicken while the meat is cooking. Remove the meat when done and skim off the fat. Put the pan on a stove top burner on medium heat. Put flour or cornstarch in a jar. Add cold water (¼ cup dry milk could also be added), cap and shake until all the lumps are gone. Pour the flour mixture slowly into the simmering broth and stir constantly until thickened. If there is a lot of liquid you may need to use more flour. Salt and pepper to taste. Serves 4.

 

Barbecued Beef

leftover roast beef
barbecue sauce
3 Tbsp. water

Put leftover beef in a saucepan and add water. Heat until warmed through on medium. Add enough barbecue sauce to coat beef and simmer for 3 minutes. Serve on buns, bread or toast.

Beef and Noodles

1 lb. leftover roast
salt and pepper (to taste)
1 cup water
1 tsp. garlic powder
1/4 cup flour
1 lb. egg noodles, cooked

Mix water and flour in a jar and shake well. Pour into a saucepan and boil until it starts to thicken. Add roast. Cook until roast is heated through. Add garlic powder, salt and pepper. Serve over cooked noodles or on toast. Serves 6.

 

Steak and Mushroom Gravy

1 Tbsp. margarine
2 cups water
1/2 onion, chopped
1-2 cups leftover beef
5 Tbsp. flour
1 small can mushroom pieces
salt and pepper (to taste)
1 tsp. beef bouillon powder
5 Tbsp. dry milk

Melt margarine in a large skillet and saute onion. Mix flour, salt and pepper and dry milk in a jar. Add water and shake. Stir into onions until simmering and thickened. Add beef, bouillon powder and drained mushrooms. Reduce the heat. Simmer, stirring constantly, until heated through. Serve over noodles, rice or mashed potatoes or toast. Serves 4.

 

For more quick and easy recipes your family will love, check out the Dining On A Dime Cookbook here!

 

From Tawra’s Inbox:

Hello ladies,

I just want to say a BIG THANK YOU for your slow cooked roast recipe! It has been a joke in my family how truly BAD my roasts taste. My loved ones dutifully eat it because they see how hard I’ve worked on dinner ( plus they are nearly starved to death by the time dinner is served ) and they see the strained smile on my face as I bring their plates to the table. But even I can barely swallow the roast.

I always followed my “Better Homes and Gardens” cookbook faithfully and would try different cuts of meat, all to no avail; it still turned out so dry and tough.

Enter your help. I have been enjoying flitting about your website and finding all sorts of nuggets of advice. Then I found your recipe! This was the answer I’ve been searching for, lo these many years! I had been cooking it all wrong. I thought I was doomed to buying the pre-cooked roasts-in-a-bag at my local grocery store.

Now my family smiles when they smell the roast cooking as they come home from school. And I feel great knowing I have mastered one of the basic requirements of motherhood… cooking the perfect roast.

Thank you for all your great “tips”!

Sincerely, Becky H.

 

These leftover roast recipes are from the Dining On A Dime Cookbook, which includes almost 500 pages of very helpful information to help you learn to work all kinds of magic in the kitchen!

 

photo by: jason-riedy

Comments

  1. Becki says

    I have a question about your slow cooked roast. Is that the time and temp for cooking it in the oven? If so then how long should I cook it in the crock pot?

    • says

      Becki, a good rule of thumb is the low setting on a crock pot is the same as 250 degrees in the oven and the high is 350 degrees. So in this recipe if you used a crock pot you would cook it on low for about 8 -10 hours depending on your pot of course.

      I do my roast some what different then from even this recipe. I cook it in the oven for 250 degrees for 1 hour then turn it down to about 170 degrees or as low as my oven will go which sometimes has been slightly higher. This way I can put a roast in Saturday night at about 10 before I go to bed and when we get home from church it is all ready. Also if church runs over an hour or two it doesn’t matter because of the slow cooking. It wouldn’t matter if you had to leave it longer in a crock pot either.

  2. Carol says

    My mothers favorite way to use leftover roast beef was to slice or cut into chunks, place it in a saucepan, poor the leftover gravy on top, cut up a few potatoes and drop those in. If necessary a little added water or broth if there wasn’t enough gravy and a bay leaf and simmer until potatoes are done. You can even add 1/2 an onion thinly sliced if you like. My brothers liked the onion sliced and served raw over this. You could serve this plain with a salad or over leftover rolls or bread.

  3. says

    I’m a Chef by trade and have a consulting business.

    Another VERY tasty and healthy item is “Roast Beef Hash.”You can serve it for breakfst, lunch or dinner in any combination w/eggs or without.

    1 Tbsp. Cannola
    1/2 onion, chopped emince
    2 cups leftover beef, trimmed and diced small
    1 small red bell pepper – dices small
    7 small mushrooms – diced small
    1/2 Cup Kale or Spinach
    1-2 drops – Worcestershire
    1 T basil – Chopped

    A). Saute onions until clear
    B). Add beef and kale- cook 3-4 minutes. If using spinach ad at the end of the cookin for less than a minute
    C). Add Worcestershire Salt & Pepper to taste
    D). Eat and enjoy!

  4. Martha Follmer says

    My mom’s version of hash was to dice onions and saute, remove and set aside, while you fry diced potatoes in the same skillet. We liked them well browned and crisp. Then we added the chopped up beef (or roast pork) and any gravy we had, until warmed through. Salt and pepper to taste. If you have leftover carrots from your roast, chop them up and add when you add the meat and gravy.

    My mother in law would grind up the roast beef, and make patties with the leftover mashed potatoes, probably mixing in an egg to hold them together, and then frying. Yum! This stretched the meat a good bit.

  5. Roxie says

    Our favorite way to use the last bits of the roast is in a gravy, (I use beef broth as by now there is not gravy left) and serve this over rice. My family likes rice more than noodles for some reason. It is good either way to me. I can make a 7 pound roast into about 5 good meals. I use some with the roast and sides, onion, potato, carrots…the second meal is hot roast sandwiches on toast with mashed potatoes and gravy, then a stew, and the last two meals will be a soup (just a cup or so of meat) and the beef and gravy over rice.

  6. Tammy says

    Tried this pot roast yesterday. It was perfect and so yummy. Honestly my family ate and ate, there is not a lot of leftovers. This never happens when I make roast. Usually they groan when I have a roast cooking. Also the delicious smell while it was cooking about drove us mad. This ones a keeper! Thanks

  7. teri says

    I have two simple crock pot roast recipes that I use frequently.

    1. 1 Beef Roast
    1 Jar Pepperoncini Peppers
    Combine in Crock pot and cook on low 8 hrs

    2. 1 Beef roast
    1 Pkg Brown Gravy Mix
    1 Pkg Ranch Dressing Mix
    1 Pkg Italian Dressing Mix
    Combine dry mix packets and sprinkle on roast
    Cook on low 8 hrs

    Both of these are a hit at our church potluck dinners

  8. cAROL says

    My mother was an awesome cook. She would take the leftover roast, cut it into cubes, a small chopped onion, add them to the left over gravy along with peeled and cubed potatoes to the pot, simmer until the potatoes are done. Serve with any vegetable or salad and hot biscuits….makes my mouth water just thinking of it.

  9. Mary Jane says

    I am fortunate to have a good set of ordinary cast iron cookware, including a couple of Dutch Ovens with tight fitting lids. I usually heat a bit of oil or grease in the Dutch Oven, brown a thawed roast on all sides on medium high heat, then add a bit of water, salt and pepper, pop on the lid and then put the whole thing in the oven to slow cook the rest of the way. Root vegetables can be added about 1&1/2 hours before it is done, to cook along with the roast. You can add chopped onions and/or grated garlic just before putting it in the oven. When the meal is ready, Use the drippings to make gravy, adding water to scrape up the brown bits off of the bottom of the pan, if necessary. You can also slow cook a frozen roast if you haven’t had time to thaw it first. You can brown it first, if you like, or just put it in the Dutch Oven in a frozen lump, with salt and pepper and a bit of water. Put on close fitting lid and pop it in the oven. It will take an extra 2 hours or so, depending on it’s size, but be patient, and let the oven do it’s work. I cook most tough cuts of meat at around 325 degrees(at most, and try not to peek too much. Your nose will tell you when it is nearly done.

  10. Pamela says

    Hello, just a note that you can save the bones and freeze them till you have 3/4 of a dozen +/- take them and place in a large pot with celery stocks and cook slow for 12 hours and then canning them up you will always have fresh soup stock! And even the dogs love the bones after you have used them up. You can also cook chicken bones and then strain and use that as chicken stock with the small pieces of meat. I enjoy your new letter each week.

  11. Linda Campton says

    In roast beef recipe, it says to use onion soup mix to season with unless you plan to go (GF). What does gf mean?

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