Pot roast is a common dinner entrée in many families. It is easy to prepare and economical since it is best made with a thrifty cut of beef that benefits from slow, long cooking. When vegetables like carrots, potatoes, onions and peas are added to the dish, it becomes a nutritional, well-balanced meal. Leftovers can be transformed into a variety of other dishes.
Sandwiches and Wraps
Reheat the roast beef in its juices and pile it on a toasted bun or use a sandwich wrap to enclose the beef. Add cheese, sautéed mushrooms and caramelized onions to make the sandwich heartier and add flavor. To re-create a diner-style open-faced sandwich plate, place two slices of bread on a plate and top with pieces of roast beef. Add a scoop of mashed potatoes to the plate and cover everything with brown gravy made from the pan drippings or purchased premade.
Soups and Stews
Since pot roast has many of the same ingredients used in beef stew, it is easy to transform. Cut the pot roast and vegetables into chunks, add the leftover broth or drippings and heat through for a quick beef stew. To make a lighter dish, use the same ingredients and add beef broth to the pot to make pot roast soup.
Make a pie crust or buy a refrigerated or frozen crust. Arrange bite-sized pieces of roast beef in the pie shell and top with leftover pot roast vegetables or add some thawed frozen ones. Barely cover the ingredients with gravy and add a top crust to make a beef pot pie. To make shepherd’s pie, place the same ingredients in a deep casserole dish but omit the potatoes. Mash about two cups of potatoes and spread them over the top. When you bake the dish, the potatoes will create an attractive crust that is crisp on the top and fluffy underneath.
Leftover pot roast can easily be incorporated into several popular Mexican recipes. Finely shred or cut the beef and flavor it with a package of taco seasoning mix or a blend of your favorite spices. Cook until the tastes are well blended and use the mixture as a taco or burrito filling. It can also be used as a topping for a tostada. Lightly fry a corn or flour tortilla and layer it with refried beans, shredded lettuce or cabbage, tomatoes, cheese and chopped roast beef. Garnish the tostada with salsa, sour cream and cilantro.