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Mar 3, 2009 07:24 AM

What to do with extra "sauce"

Yesterday I thew a chuck roast into the crockpot with the following ingredients:

Beef Stock
Tomato Paste
Touch of grainy country style mustard
Little bit of water to fully cover the roast
fresh thyme during the last hour or so

Not much meat left from the chuck roast so that's going on sandwiches for dinner tonight but I have a TON - probably a quart of more - of the sauce left.

It's rich and very flavorful but on the thin side so I'd like to use it as the base for some kind of stew or something.

Based on the flavors in the sauce - what sort of creation would you make?

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  1. First thoughs

    - thicken with roux, add mushrooms (and/or peal onions, peas), and serve over egg noodles. Serve with horseradish cream or sour cream
    - thicken and reuse as a stew base
    - thicken and use for meat pies
    - serve as a side topping mashed potatoes or rice

    2 Replies
    1. re: alwayscooking

      oh - i like the idea of meat pies - would you braise another piece of meat directly in the sauce? perhaps just brown up some ground beef or turkey? Are you thinking along the lines of pot pies or shepard's pie?

      1. re: chicaraleigh

        Chi - I'm thing there could be three different kind of pies:

        - Covered pastry: with some diced vegetables. While you don't need additional meat since your sauce is so rice, you could add lean ground beef or turkey
        - Shepards pie: with additional gravy on the side
        - Pot pie: cooked in a crock pot with diced vegetables and served with a crown of puff pastry

    2. Since it's rather thin, I'd be inclined to do soup rather than stew. And my soups tend towards the stewish side so are plenty hardy for a meal. After New Year's I had leftover "jus" from collarads and black-eyed peas. I made soup a month or so later and used neither of those ingredients in the soup which contained dang near everything else a kitchen ever held! It's still being talked about. In my very limited experience, using it as a base for soup (which BTW I supplemented with water not stock) gave me more latitude flavor-wise than I felt I would have had with stew.

      4 Replies
      1. re: c oliver

        Oh, you mean you made a stoup? JK, JK, JK! ;)

        1. re: kattyeyes

          I KNEW someone would make that comment. But YOU????????? I'm SO disappointed in you, kattyeyes :)

          1. re: c oliver

            I just couldn't help myself. Much like joining in on the "gas" thread. It's the kid in me! ;)

        2. re: c oliver

          I tend to make soup as well with that sort of sauce, diluting as needed. I often do this with leftover shortribs.

        3. i'd use it as the liquid for a hearty risotto, or as the base for a mushroom ragù to serve over polenta.

          or you could always freeze it for a future roast.

          5 Replies
          1. re: goodhealthgourmet

            Ooh, I really like the risotto idea. Really like!

            1. re: goodhealthgourmet

              The risotto is a great idea. I'd thin the sauce out greatly since it's likely pretty rich.

              1. re: goodhealthgourmet

                oh, risotto! what a great idea! I'm thinking a wild mushroom risotto. I can't believe I didn't think of that as risotto is one of my dinner time stand-ins

                1. re: chicaraleigh

                  I had some braising liquid left over from a chicken dish I'd made, added white wine to bring it up to the amount of liquid needed, and made a terrific risotto from it. I had dried porcini on hand and gave passing thought to using them, but the braising liquid was so flavorful I thought it might overwhelm the mushrooms. I ended up being pleased with the risotto without the mushrooms. Obviously, it depends on how flavorful your sauce is and how much you end up diluting it, but it might make an excellent risotto all on it own, as mine did.

                  1. I would reduce it, finish with a bit of cold butter (or not), add in some sauteed unsalted and broken up ground beef, and pop all that on some al dente tagliatelle verdi.

                    2 Replies
                    1. re: Sam Fujisaka

                      that does sound good too - sort of a meat ragu - I bet ground buffalo meat would be fantastic too