Pot roast is a versatile foods that can be used in many delicious ways! Here are some tasty tips and leftover roast beef recipes for using your leftover pot roast!
Using Leftover Roast Beef
Ahhh! Can you smell it? Roast beef pot roast and potatoes cooking in the Crockpot. 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 pot 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 leftover pot roast, just put 1/2-1 lb. per freezer bag in the freezer after it’s been cooked.
Use leftover roast beef in:
- Beef Stroganoff
- Pepper Steak
- Pocket Sandwiches
- Stir Fry
- Shepherd’s Pie
- Swiss Steak
- Roast Beef Sandwiches (with lettuce and mayo)
Leftover Roast Beef Recipes To Use That Leftover Pot Roast
Here is our super easy slow cooked pot roast recipe, along with lots of great leftover roast beef recipes to use every delicious bite! This slow cooked roast is one of our most popular recipes because it’s so tender and shreds easily. It makes its own juice, which you can use on its own or use to make the pot roast gravy below!
This easy pot roast recipe is super versatile. You can serve it with rice or potatoes and the vegetable of your choice. Then use the leftover roast beef recipes below or improvise your own recipes to make several more meals from one roast!
Slow Cooked Pot Roast Recipe
1 beef pot roast, 3-5 lbs.
1 onion, sliced
sprinkling of seasoned salt
1 can cream of mushroom soup (optional)
Place beef roast in a pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225 degrees 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 degrees.
Brown Gravy Recipe For Pot Roast
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. (You could also add 1/4 cup dry milk.) 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.
Easy Barbecue Beef Recipe
leftover roast beef
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.
This leftover roast beef recipe is a great way to stretch a small amount of leftover pot roast to make a main dish for another meal. This beef and noodles recipe can be served with the vegetable or fruit of your choice for a tasty family meal.
Beef and Noodles Recipe
1 lb. leftover pot roast
salt and pepper (to taste)
1 cup water
1 tsp. garlic powder
1/4 cup flour
1 lb. egg noodles, cooked
mushrooms, sliced (optional)
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 roast beef pot roast
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:
I just want to say a BIG THANK YOU for your slow cooked pot roast recipe! It has been a joke in my family how truly BAD my pot 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 slow cooked pot roast 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 beef.
Thank you for all your great “tips”!
Sincerely, Becky H.
These leftover roast beef 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!
Click here to get our Dining On A Dime Cookbooks, with tasty recipes and great tips to make your life easier and save you money!