Leftover Pot Roast

A reader asks:  What can I do with leftover beef pot roast? We have it for dinner once every few weeks and I have a bunch of frozen leftovers with no idea what to do with them.

You can use it in sandwiches, make a pot of soup or how about a beef pot pie? You’ll find lot so f ideas below in the comments including recipes.

Take a look at “Cook Once – Eat Twice or More” too.



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Comments

  1. Hi, One thing you can do is cut into bite sized pieces and simmer in a brown gravy, when it is ready to eat add some sour cream to it maybe a cup. You judge as it should turn the gravy a creamier whiter color. WHILE this is simmering decide on a pasta, spiral pasta or noodles work well, and cook while the meat simmers. Drain pasta, pour meat mixture in, voila a quick stroganoff. You can also add some mushrooms and onions to this. Serve with your favorite vegetable, green beans or corn work well. I hope this helps.

  2. Hello again. Break your meat into small pieces. Get a few cans of beef broth going, put the meat in there. Now here you can do many things. Cans of mixed vegetables make a quick soup or you can add fresh carrots, celery, onions etc. Let your mouth do the throwing in to this pot of soup. If you want the soup to be thicker take about a 1/4 cup of flour add water to stir into paste and slowly add to simmering soup or some dry potato flakes make a nice thickener also. Get out a simple salad some bread to sop the juice up and away you go. Please note you can always add your fave mixture of spices. :)

  3. angela stull says:

    I use leftover roast beef in what we call “pot pie” – basically homemade square noodles. add water/ broth to leftover beef, add noodles and cook till noodles are done. even add the veggies from the roast beef. Stretches the beef a long way.

  4. I usually cut it into bite sized peices and freeze it. Then sometime in the coming weeks I make it into stew or soup. I also use it to make a fast version of beef stroganoff or casseroles.

  5. shred it and throw it in the crock pot and simmer with some BBQ sauce…we do this every time!!!!

  6. I take all my little bits (even if only one spoonful is left in the pot) of vegetables, like green beans, corn, carrots, peas, lima beans,stewed tomatoes, etc., as well as any beef leftovers, like round steak, roast, even homemade hamburgers (if your family isn’t picky about finding roast and hamburger in the same soup) (and any gravy or broth from cooking the meat) and keep adding it to a medium sized bowl I keep in my freezer. Once my bowl is full of frozen leftovers, I thaw, put in a big pot, add a can of diced tomatoes, a can of tomato sauce, and 4 or so potatoes, peeled and cubed, and it makes an “almost free” vege soup – since those little dabbles would have probably been thrown away because they weren’t enough for a single serving for anyone. Sometimes I even add chopped cabbage to this soup and its very delicious!

    Just cool the leftovers to room temp before adding them on top of the already frozen leftovers in the bowl.

    WE LOVE IT.

    • :) We made this when i was growing up. My mom called it “everything but the sink soup”. Thanks for the reminder! Going to find a SINK SOUP bowl for my freezer now.!!

      • I forgot about this soup. My Mom did the same thing but called it “Cook’s night off soup”. I always loved it. Thanks for the memory

  7. My gram always used to make Roast Beef Hash with her leftover pieces of roast beef or pot roast. She would grind the meat or chop it very finely, add some potatoes and onions diced very small and gently cook it until the potatoes and onions were cooked through. Yum! I’m sure she used the basics — salt, pepper, garlic powder also. It was always so much better than the canned version.

  8. Linda Greene says:

    I make a hash out of it.
    I peel and dice 2 or 3 potatoes and add some dice onions and
    brown it in a skillet. Dice up left over beef and any left over
    vegetables and add it to the skillet of potatoes and onions. If you
    have any gravy left over add it to the skillet or put it over the
    hash on your plate. We like this very much and it is a good way
    to use your left overs. There are only two of us and you get
    tired of left overs after awhile and I am not use to cooking for two
    when we had a big family of 8 years and they all have homes of
    their own now. Habits are hard to break. Enjoy

  9. Kat Lee says:

    We take the leftover roast, chunk it, add any veggies that are left with it. I then mix a leftover gravy and/or cream of mushroom/celery whatever type soup. Sometimes we add extra veggies if there isnt any from the roast. We have added frozen peas, beans etc. I don’t cook it first, just mix it all together. We scoop this all into a pie crust, put a pie crust on top and bake it. I have also taken biscuits and put them on top.

    Bake for about 45 minutes, makes a great pot pie. It can be as simple or as extravagent as you want. Kids love it!

  10. shredd the beef and make a brown gravy. The put a slice of bread down then mashed potaotes then meat and finally gravy over it. This is an open faced beef. Or make gravy and and mix with beef and pour over egg noodles or rice. Take any left over veggies and make a stir fry with it. Add brocolli and a sauce for beef and broc. There are alot of options for leftover beef.

  11. Annetta says:

    For your leftover pot roast, place the pieces in a pan and just barely cover with picante. Let this heat well. Roll in a flour taco shell. Place this on a bed of shredded lettuce. Top it all with sour cream, olive, tomatoes, avacado, be creative. It is wonderful.

  12. b. taylor says:

    You can also grind leftover roast, take fat off, mix with Miracle Whip or mayo, some sweet relish to taste, finely chopped onion to taste. You can add additional spices like salt, pepper, Penzey’s Sandwich Sprinkle, or garlic/onion powder to your taste or not, just use your own judgement about what your family likes. This makes a great sandwich spread, plain or grill it with cheese for a hot sandwich. Yummmm!

    • This reminds me of a sandwich spread my Mom used to make, She would grind up the leftover roast beef with some sweet pickles and black olives and mix with mayo. Yum. I completely forgot that. Thanks!

  13. Season with extra onion and garlic powder, along with cumin. Add salt as needed. Shred for tacos or put in burritos.

    Roast beef sandwiches with a kick – Spread bread with Chipotle Mayo add beef, lettuce, tomato and your favorite cheese.

    • This sounds good. I think I will make mine into sandwiches (since we are a bit broke after the holiday’s and pay day is a while away (as usual)

  14. Grind or chop the leftover beef very fine, mix with pickle relish, mayo, a dab of mustard and chopped onion. It makes a very nice sandwich spread for lunch!

  15. Kim J, Guntersville, AL says:

    My mom always made us hot roast beef sandwiches the day after ‘roast day’. A slice of bread, meat, another slice of bread, a scoop of mashed taters, gravy over all with a veggie (I always liked green beans) to round out the dinner.

    She also on occasion made homemade noodles cooked in stock/broth and added cut up cooked roast in it. (By the way, there is a recipe for homemade noodles with chicken in this newsletter… the same philosophy except use beef.)

    Both are very very yummy.

  16. I always make extra meat so we can use the leftovers for sandwiches. It’s healthier and cheaper than lunch meat.

  17. If you make it that often, save it up in the freezer until you have enough for every one. Save yourself cooking one night, by defrosting it.

  18. Mary B. says:

    My grandmother used to make hash, too. It was a staple in her Depression-era kitchen. Just use small bits of beef and simmer with diced potatoes and onions. Add any gravy you might have. Otherwise, use water and beef buillion. Serve over biscuits. This is still a family favorite.

  19. Stephanie says:

    I live in Miami and something I do with leftover pot roast is a Cuban dish called Vaca Frita. Shred the leftover pot roast (you won’t need the gravy, so I put it in the freezer for the next time I have mashed potatoes) and thinly slice 1 large onion (sometimes I do 2 depending on how much meat there is). Heat a skillet on medium high heat and put about a TBL of canola oil. Put your shredded meat in first – and literally cook it until it is cripsy. Take the meat out and put the onions in – cook them until they start to get crispy on the edges.

    Put the meat and onions together on a platter and squeeze lime juice over the whole thing. Serve with white rice and black beans. It is so simple – but really the flavor is out of this world!

    • Jennifer Bowen says:

      YUM! This reminds me of a Peruvian meat and french fry dish that I love. I was searching leftover pot roast and I am glad you reminded me of those flavors.

    • What a great find! Came in handy tonight. I happened to have a fresh lime on hand and shredded the meat, cooked the onion and then squeezed the lime over the top! So delicious. I also added a little salt and pepper and the flavor was subtle and fresh. Lime is an ingredient I forget about in the winter. Thanks for the idea!

    • the thought of this lime on the crispy beef just made my mouth water! i want to make this for dinner now. thanks for sharing, so easy.

  20. I keep the crockpot going after a roast. Dice up all the meat or shred. Add more veggies, some barley or rice, beef stock, maybe some black beans, and make stew. Serve with cornbread or in bread bowls for added fun. I have then take leftover stew and made “Mystery” meatloaf with it or a pot pie.

  21. I always take the left over roast, potatoes, onions, carrots, and gravy and make pot pie. I either put it all in a casserole and put a biscuit topping on or take actual pie crusts and make a pot pie.

  22. Lesley Carol Prince says:

    Use thinly sliced potroast and gravy and make Beef Mironton, a recipe made in the South of France that’s made to use up pot roasted or braised beef. It’s family favourite that my mother taught me.

    Heat oven to 375 degrees F. and oil a baking dish.
    Gently heat 1 Tbsp. olive oil or oil of choice in cast iron skillet and cook 2 onions, minced over low heat for 5 minutes. Add 2 chopped fresh tomatoes or 2/3 c. canned, drained tomatoes. Stir into skillet 2 T. thinned gravy with 1 tsp. red wine vinegar and stir with wooden spoon until sauce is smooth. Add 1 garlic clove, peeled and crushed, 1 bay leaf, 1/2 – 1 tsp. nutmeg, 1/3 cup chopped parsley and salt and pepper. Simmer, uncovered for 10 minutes. Remove bayleaf and pour half of sauce into the oiled baking dish. Put 6 to 8 slices of beef or 3 c. chopped cooked pot roast on the sauce. If you have them, add 2 tsp. capers. Pour in rest of sauce and sprinkle with 1/3 c. breadcrumbs, preferably home-made. Bake 30 minutes. Serves 6.
    Note: If you have any of THIS casserole left, add 3 cups of mashed potatoes and 1 egg to 1 c. of the beef mixture. Mix well using your hands and check for salt and pepper. Make little balls the size of an egg. Roll balls lightly in flour and fry in oil.

  23. We’ve only got one child left at home – but I still buy the largest roast I can get. The leftovers go into a stock pot and simmer for a few hours the next day. I shred the meat and add a can of tomatoes and green chilis and some saute’d onions. I freeze this in several small containers. It makes a quick meal of burritos or tacos on hectic days. Just thaw and use.

  24. This is what we do alot of times with leftover roast beef. The kids love it!!

    Easy . . . Impossible _______ Pie

    Fill in the blank of what meat you use!!

    cut-up cooked meat
    Veggies (your choice)
    Gravy
    Cheeese (your choice)
    1 1/2 cups milk
    1 1/2 cups Bisquick
    3 eggs

    Mix meat, veggies and gravy – pour into pan. Sprinkle cheese over. Mix Milk, bisquick and eggs until smooth – pour over and covering it completely. Then bake at 400 until golden brown and knife inserted halfway between center and edge and comes out clean.

  25. You could shred it and heat it up with barbecue sauce. Serve on buns with cole slaw.

  26. Shred the meat and make taco’s or enchiladas.

  27. Mrs Koehn says:

    I only have roast for my husband and I once a month, but two things you could do with the left overs, one, make cold sandwiches with just mayo. SO GOOD. Add a little salt and pepper if you want. The other thing is to make Italian Beef. Cook the meat (the thinner cut the better, or even shredded), a couple of sliced bell peppers, and either a package (or half, just to taste) of onion soup or an onion sliced, red pepper to taste, in beef broth. Simmer a couple hours or until veggies are tender. Serve open style on some sort of French bread or nice big rolls with canned Jalapino peppers. Sop up the gravy with the bread if you like – I do, but my husband doesn’t. He also likes the Italian Beef on tortillas! : )

  28. Tacos or Tostadas or Tortas (mexican sandwich)!! I usually spread out all the fixings: I take any left over meats (chicken, beef-roast, fish, pork) and shred it after heating it. I usually have beans, either whole beans or refried (canned or homemade). I chop veggies (onion, tomatoes, lettuce), hotsauce or salsa, cheese, sourcream.

    1. spread sourcream on your tortilla, tostada or torta bread (also known as teleras or bolillos)
    2. next, spread or place your beans onto the tortilla, tostada or torta
    3. add shredded roast (or fish, chicken or pork)
    4. Now add any toppings
    5. ENJOY!!!

  29. This is my family’s new favorite:

    Slice or shred leftover roast; pour Italian salad dressing over it, just enough to lightly coat the meat. Refrigerate or freeze until ready to use.

    Saute’ sliced onions & peppers in a little oil (any kind you like); add the marinated beef to this and heat through. Serve on rolls with mozzarella or provolone cheese.

    My son, who hates roast beef, loves this one.

  30. Sarah Cassill says:

    BBQ beef Pizza!!!! (Pizza is a GREAT way to use ANY leftovers–if it’s between a crust and some cheese and you call it pizza kids will eat it!

  31. Thank you!!!

  32. take left over pot roast soak the roast in beef gravy make mashed tatoes and make some taost, put taotes on the toast and roast and gravy on top its delsish and quick!

  33. We shred the leftover and use in enchildas. Just as yummy and much cheaper than ordering mexican food.

  34. I shredded some and put it on lemon flavored tortilla chips. Topped it with shredded cheese and microwaved for about 1 min 40 sec. Yum but I think I would add some taco seasoning to the meet next time. Fast, easy and good.

  35. Barbara Speidel says:

    Roast beef makes excellent bbq or Italian sandwiches.

    Just add your favorite bbq sauce or Italian sauce.

    Dice the meat into small pieces or use the food processor to do this.

    Add the sauce……warm on the stove or in the microwave.

    For the Italian sandwiches, I add provolone cheese.

    Roast beef can be used in so many ways…..just like the others have stated.

    Also, I have added roast beef to a lettuce salad…..made a taco salad.

    Warm the roast beef with a can of Ranch Style beans.

    Add to your lettuce salad: the roast and beans and slightly crushed taco chips……toss with Catalina dressing…..yummy. Enjoy!

  36. I shred the beef, add a lil spice , then get a corn tortilla and make taquitos , fried ….

  37. I shred butternut squash , chop spinach, and add cheese and fold it in a pie crust. It is not for the calorie conscious.

  38. All of the recipes above sound so creative and delicious! FOOD ALWAYS BRINGS FAMILIES AROUND THE TABLE (smile). The way I do up my roast is to sear it on all sides in a small amount of oil, adding a medium to large chopped onion. The smell as roast is cooking is wonderful! Next, I would place a can of cream of mushroom soup onto of roast. Over the soup, I would add one envelope of dry onion soup mix. Last of all, I would add 1/2 cup of water over all and cover pan with aluminum foil. This would go into the oven for 1-1/2 to 2 hours, or until roast is tender. You can serve roastbeef & gravy with: boiled potatoes (cubed or mashed), with rice, egg noodles, or even toast. Leftovers make for another meal. Creativity is endless! God bless you for caring and sharing!

  39. My Mom taught me to make burritos with the leftovers….shred the roast beef, chop up the potatoes and carrots if you had them with the roast. Add a little refried beans and a little water to combine it all…put the mixture onto a flour tortilla with some shredded cheddar cheese roll it up and fry it on all sides till crisp….serve with sour cream and salsa. A little goes a long way. It’s better than any burrito you can buy.

  40. There are so many ideas, ones for people who can run out and buy what is missing to ones for people who are on their last bites of food and dimes in the house :) GREAT IDEAS !!! I love them and want to try them all. (although this week we are on the last bites and dimes) haha

  41. Make shepherds pie with it. I like to saute up some basic veggies (onions, carrots, peas) then add the leftover meat chopped up. Then add some smoked paprika and other seasonings, add beef broth and let simmer. Add a mixture of 1TBS corn starch to 2 TBS water (stire it to make a paste) add to the pot and let it cook down and thicken the mixture, then pour into a casserole dish and top with mashed root vegetables or potatoes (I prefer cauliflower) then cook it at 350 for about a half hour.

  42. I shred the meat, and make homemade chimichangas…I know this sounds weird, but I add a small amount of enchilada sauce to the brown gravy, and It makes the best chimichanga sauce to go over them, and I also add refried beans to this dish and put that sauce over them with cheese…its awesome

  43. Taquitos..

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