HOME > Chowhound > Home Cooking >


Besides stew, what can I do with a leftover roast?

Loosely following one of Alton's recipes, I rubbed the roast olive oil, cumin and chili powder and slow cooked it with tomatoes, celery and onion. It turned out really well but I need something to do with the leftovers. I will make roast but I don't put all of the roast in there. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. Grind the cooked beef adding whatever vegetables or juice/gravy might be necessary to make a fairly moist mixture. Put 1/4 c or so in a turnover made with a good pie pastry and seal well before baking as you would a pie. Fuss with the edges and brush with egg if you want to be fancy. Serve with a little gravy and a salad for a tasty lunch or light dinner.

    1. Shred and serve as a barbacoa taco with a generous portion of meat served with onions, cilantro and spicy jalapeno salsa for a delicious taco experience, probably on a flour tortilla if the beef is as moist as I imagine it probably is. Cumin and chili power are staples in Tex Mex cooking.

      1. 1. Asian: Slice thinly and serve cold with hot rice and with dipping sauces, e.g., : a) fish sauce, lime juice, grated ginger, chopped chiles and chives, b) soy sauce, toasted sesame oil, and chopped chile, c) grated diakon and chile (poke holes in diakon, insert chiles, and grate) plus soy sauce, and d) many others.

        2. Sandwiches!!

        1. I shred it with 2 forks and slowly simmer in a saucepan with red wine, the gravy, and maybe some extra beef broth, and serve over egg noodles

          1. Make a fusion shepherds/cowherds pie??

            I'd shred the meat, mix with leftover veggies and pan juices (thicken if necessary), Whack in a cake pan and top with mashed potatoes, seasoned with sumac/cumin/chili. Spray tatties with OO and bake until golden brown

            1 Reply
            1. re: purple goddess

              Two easy things I do with left over beef roast or pork roast or filet.
              I cube it and cook it up in a fricassee...which means, I cook potaotes al dante, cube them, dice onions and then use an iron pan to saute it all together. Starting with the meat, I then remove it, work the onions and potatoes in with plenty of seasonings, salt and pepper, I always serve this with a homemade ketchup. Many will add peas, in fact most Fricassee would always have peas, but we are not fans of them, so it will depend.

              The second thing to do is any form of crockpot stew or chili, just add it all to the pot and let it simmer for a wonderful home cooked meal.
              If I do not have potatoes in the stew, I might serve it over pasta or rice.

              Good luck!

            2. hey sadih, i'm a little unclear on whether your leftover roast has been cooked, yet, or not. (You say you will make roast, but won't "put all the roast in there".)

              If you're cooking from scratch, you have a lot more options!

              2 Replies
              1. re: cimui

                Thanks for all the great suggestions!!

                cimui - I meant that I didn't want to take all of the cooked, leftover roast and put it in my stew. I don't like there to be too much beef in the stew, but a good balance of beef w/ the veggies. The roast is fully cooked.

                1. re: sandih

                  I'm surprised that you would put roast in a stew. To me, the goodness of a stew comes from transforming tough but flavorful meat into something delicious, long slow cooking to bring everything together, and an overall rather inexpensive comfort food.

              2. my mom would always make a hash in her cast iron skillet, sauteing some onions and cooked potatoes with the beef slices. maybe a dash of worcestershire. i'd eat it with ketchup. wow, i can almost taste it now. comfort food, for sure.

                1 Reply
                1. re: alkapal

                  Just what I was thinking too. I like to add mushrooms into mine and serve with any left over stuffing on the side. Simple food but delicious.

                2. I do beef stroganoff. I just shred the beef, set aside, and then make the base for the stroganoff. I make a standard roux with butter and flour and cook until it's a dark blonde.then I add in cream or milk, beef broth, and sour cream, set aside. In a skillet I cook the onions until caramelized and then grate in some garlic. To the onion and garlic I add the set aside mixture and season with salt and pepper to taste. Then I add in the shredded beef and simmer for 20 minutes or so to develop the flavor. This can be served over noodles or whole grain pasta. It's a bit heavy but delicious and comforting in the winter months.

                  1. With the rub that's on your roast, sounds ideal to make some curry from it. Thai beef salad (the cumin may add an interesting flavour to it all). Deconstructed taco salad. Shred and put into ravioli. Ragu-y pasta sauce. Sandwiches.

                    1. Slice or cube into smallish pieces... add salt, pepper, oil and vinegar maybe some thin
                      onion slices... serve over lettuce. Makes a great salad...my husbands favorite !

                      1. I second the sandwich suggestion. Slice the roast as thinly as possible and heat in a saucepan with beef stock, some thyme, basil oregano, and salt and pepper. Place on a toasted bun with roasted red peppers or spicy peppercinis, top with provolone or mozzarella and melt in oven for a few minutes - YUM!

                        1. 1) I put leftover stew in a baking dish, cover it with biscuit dough or pie crust, and make a meat pie---you can do this with roast if you add some vegetables and a jar of gravy. 2) You can always shred leftover roast beef or pork, reheat it in barbecue sauce (make your own or use bottled), and serve it on buns. 3) We have long had a custom at our house of traveling (on flights long enough to require a meal) with Airport Sandwiches. Chop roast beef in the Cuisinart, bind it with ketchup, and season with salt and garlic powder. Make sandwiches and pack them in your carry-on wrapped with a plastic ice pack. This sounds silly, but it's an advantage that the meat is chopped as they can be eaten very quickly, as when standing in line somewhere, and because they are meat sandwiches they are substantial and keep you full for a long time. You will definitely get envious looks when you eat them---I swear I could have sold our Airport Sandwiches all over the world.

                          1. Slice thin and use for cheesesteak-style or panini sandwiches. Sautee some peppers and onions in olive oil. Remove from pan & drain. Then add sliced beef to pan & sautee for about 30 seconds/ side -- just enough to heat thru. Remove, assemble sandwiches (including some type of cheese) either (a) on a baguette & toast under broiler, or (b) on sliced bread & use a pannini press or griddle or frying pan to make pannini. If a griddle or frying pan, place a smaller pan on top of sandwich to compress it & flip over 1/2 way through.

                            1 Reply
                            1. re: masha

                              Shred the leftover roast and make a good Bolognese sauce

                            2. I just did this last night and my kids loved it. I had leftover roast beef which I sliced in thin strips, added our favorite BBQ sauce and using a thin crust pizza dough, I cut about several 5 in squares and placed a couple of tablespoons of the beef mixture, covered each one with some shredded cheddar, and rolled up. Placed seem side down on a greased cookie sheet, and topped each one with a little more grated cheese. Cooked about 10 min at 400, or until brown.

                              1 Reply
                              1. My Swedish Gran used to grind or finely chop the beef and mix it with onion, herbs and cooked barley. Add some broth and bake it. Peasanty food but so comforting.

                                1. My Mom always made a beef pot pie with leftovers. It was always good. As well you could use your beef in a stir fry, with some brocoli as the main vegetable, I have done this and like the two together. You could also use in sandwiches, or a hot beef sandwich.

                                  1. How rare is your roast? I've used the pinkest parts of a large roast to make a passable steak tartare.

                                    Otherwise, my go-to uses include fajitas and tacos. If there's a lot left and we get tired of sandwiches I'll make a stew, or dice the meat to use in a chili. If there's only a little, I'll slice it really thin and add it to ramen along with whatever vegetables are on hand. Since I like my roasts rare, I sometimes slice off a few pieces, marinate them in mirin and ginger, and add them to salads.

                                    1. I'd add to the wonderful suggestions you have already received that you can always make a mock Sauerbraten with some of the left over roast, just to go a different direction than what others have mentioned.

                                      1. I have made curry and beef burgundy etc.