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Ideas? Repurposing Pot Roast!

Sal Vanilla Mar 10, 2011 10:13 AM

I cooked a ginormous pot roast a couple days ago. We ate it, had left overs, but STILL have a HUGE amount left. There will be a full scale rebellion if I try for day three of pot roast. My problem is that I am in one of those ruts where you cannot think of anything interesting to cook. So HELP! Anyone have ideas on what to do with it? I was thinking maybe scraping off the gravy and making hash. But that is all I could come up with! Certainly you clever folkies can help!

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  1. p
    pine time Mar 10, 2011 10:21 AM

    Just finished a huge pot of Ropas Viejos with a chimichurri sauce. I always do the beef in the crockpot first 'cause it's much more tender that way, so don't see why you couldn't use your leftover roast, too.

    I just repurposed yesterday's orange chipotle chicken--was way too mild for us, so figured that base flavor would also work with barbeque flavors, so made sauce & poured over the pulled chicken bits. Sort of like re-cycling, but recycled food sounds gross!

    2 Replies
    1. re: pine time
      StriperGuy Oct 4, 2011 01:09 PM

      The Cuban dish is "Ropa Vieja." Ropa is already plural and means clothing, vieja is feminine version of the word meaning old.

      1. re: StriperGuy
        pine time Oct 4, 2011 07:09 PM

        Thanks for the correction. High school Spanish was many a decade ago.

    2. Niki in Dayton Mar 10, 2011 10:26 AM

      You can scrape off the gravy and use the beef for home-made nachos. Or make some beef barley veggie soup, use beef broth and chop the pot roast into the soup once the veggies cook. You could make BBQ sauce and heat the beef in that for sandwiches.

      3 Replies
      1. re: Niki in Dayton
        Sal Vanilla Mar 10, 2011 10:30 AM

        BBQ! You should have seen my husband's face light up over that.

        1. re: Sal Vanilla
          todao Mar 10, 2011 10:46 AM

          BBQ on good quality hoagie buns ... outa site

        2. re: Niki in Dayton
          pinehurst Oct 3, 2011 05:41 PM

          Totally liking the nachos idea :-)

        3. j
          jzerocsk Mar 10, 2011 10:30 AM

          We usually thin-slice leftover pot roast to make hot beef sandwiches/ french dip / beef on weck or whatever they call it in your neck of the woods.

          1. KansasKate Mar 10, 2011 10:48 AM

            Because a lot of ground meat gives me the creeps, I've always used shredded roast in place of ground beef in Mexican/Tex-Mex dishes and also in chili.

            Of course, you will need to find a way to get off that gravy. :-)

            1. 4
              4Snisl Mar 10, 2011 11:04 AM

              Scrape off the gravy, but freeze it as the base of a soup.

              Shred up the meat. Saute onions, garlic and peppers, season with oregano, cumin, ancho chili powder. Throw in some crushed tomatoes, Add in the shredded beef, let simmer, throw in some raisins and olives if you want to make "picadillo-style". Use as taco or empanada filling, or serve over rice.

              1 Reply
              1. re: 4Snisl
                caiatransplant Oct 3, 2011 02:56 PM

                4Snisl, thanx so much for the first line of your response: "Scrape off the gravy, but freeze it as the base of a soup." I was going to post the question of what to do with 2 bags of frozen pot roast gravy and whether I could somehow use it as the base for a new pot roast. We always clean up the meat quickly but I'm left with fabulous gravy with veggies, red wine, garlic, etc., and never know what to do with it. Soup base - killer idea and I never thought of it!!

              2. rcallner Mar 10, 2011 11:07 AM

                Consider cutting the meat into bite sizes, freeze the whole shegang, then when your family's ready to face it again, transform it into meat pie. Add additional cream/herbs/veggies as needed.

                1 Reply
                1. re: rcallner
                  Sal Vanilla Mar 10, 2011 02:16 PM

                  I think I am going to BBQ sauce some and put the rest in the freezer. I never consider putting cooked meat in the freezer. I don't know why because I do it at Thanksgiving and Easter, but not with every day meals. Thank you for the reminder!

                2. tim irvine Mar 10, 2011 03:54 PM

                  It's well on its way to a Bolognese-like ragu.

                  1. n
                    nvcook Mar 10, 2011 04:44 PM

                    sliced thin for french dip or, my personal favorite, roast beef hash. Dice it up with some parboiled potatoes and onion and seasoning and fry in a little butter/oil .

                    1. alkapal Mar 11, 2011 04:17 AM

                      i'm with nvcook. that roast beef hash is so nostalgic for me. my mom would make it in her cast iron skillet, and i think she added a little bit of ketchup while the hash was cooking together.

                      1. k
                        katecm Mar 11, 2011 09:44 AM

                        I like to do a really rustic pasta with sauteed mushrooms, shallots, greens, lotsa garlic, and the shredded meat. Use some of the braising sauce for the pasta sauce, if you have any, thinned with broth and wine. Maybe diced tomatoes if you want. Top with garlic breadcrumbs for crunch.

                        1. bayoucook Oct 3, 2011 03:37 PM

                          Just picked up a rump roast on sale for the crockpot tomorrow - these ideas are wonderfully timely for me.

                          6 Replies
                          1. re: bayoucook
                            jmcarthur8 Oct 3, 2011 05:15 PM

                            I always turn mine into Chicago style Italian beef sandwiches. Now that it's cooler out, I think it's time to do that again.

                            1. re: jmcarthur8
                              Vetter Oct 3, 2011 06:38 PM

                              What does that look like? Inquiring West Coasters would like to know! :)

                              1. re: Vetter
                                sunshine842 Oct 3, 2011 10:49 PM

                                kind of a shredded beef au jus (that's not a great description, but it gives you an idea)

                                And oh yes, good stuff...

                                1. re: Vetter
                                  jmcarthur8 Oct 4, 2011 07:54 AM

                                  A simple way to make Italian beef is to reheat the pot roast with some pepperoncini, some of the vinegar from the jar, a good shake of oregano and garlic powder, then throw in some green pepper slices. The green pepper is not served crunchy in this dish - let it get soft. Shred or slice the beef.
                                  My favorite way to eat Italian beef is with mozzarella. Some people like hot giardiniera on it.
                                  Serve it on a hoagie roll. Traditionally it is served 'dipped', which is dunking the whole sandwich in the liquid before serving.
                                  There are quite a few 'authentic' Italian beef recipes out there. I use a recipe that a friend's mom gave me 30+ years ago, when I lived in the Chicago area. I can dig around my recipe box and post it later, if anyone is interested.

                                  1. re: jmcarthur8
                                    netcow Oct 6, 2012 10:18 AM

                                    I know this was a year ago, but would LOVE the chicago-style Italian beef recipie...

                                    1. re: netcow
                                      jmcarthur8 Oct 6, 2012 10:32 AM

                                      Just happened to click on CH, and there you were, so here's the recipe, as written by my friend's mom about 1980:

                                      Italian Beef

                                      Cook large pot roast, shred or slice thin.
                                      2 medium chopped onions
                                      2 garlic cloves
                                      2 chopped canned pepperoncini
                                      1 Tbs Italian herbs (mixture of marjoram, oregano, basil, thyme, sage)
                                      1 beef boullion cube (or 1 T. instant)
                                      1 Tbs Kitchen Bouquet
                                      1 cup water or beer
                                      Salt to taste
                                      Add beef and heat through

                                      I don't use the Kitchen Bouquet. I don't know if I have ever had it.I add some of the vinegar from the jar and several more pepperoncinis. She didn't specify anything about cooking the pot roast, but I just cook a large chuck roast in the crockpot with some beef soup base and chopped onions first.
                                      Serve as I suggested above, with sliced bell peppers cooked soft in the juices.

                            2. dave_c Oct 3, 2011 05:18 PM

                              Beef pot pie or Enchiladas

                              1. Uncle Bob Oct 3, 2011 06:00 PM

                                Thicken the gravy...Make Roast Beef Po-Boys...Fry Some French Fries or serve chips....

                                Have Fun!

                                1. danionavenue Oct 4, 2011 05:28 AM

                                  carnitas burrito like chipotle or pulled pork sandwhiches

                                  1. pikawicca Oct 4, 2011 08:23 AM

                                    My Mom's Famous Meat Spread (made with any leftover roast)

                                    Cut meat into cubes (a little clinging gravy is okay, and place in food processor.
                                    Add some roughly chopped onion and process until pretty finely chopped.
                                    Add: mayo, mustard, sweet pickle relish, and salt. Process until nearly smooth.
                                    Add more mayo/mustard if the spread seems too dry.

                                    1. c
                                      ChrisKC Oct 4, 2011 09:09 AM

                                      Taquitos! Chop up some meat finely and add cheese.

                                      1. j
                                        joonjoon Oct 4, 2011 12:36 PM

                                        Pot roast grilled cheese.

                                        1 Reply
                                        1. re: joonjoon
                                          jmcarthur8 Oct 4, 2011 01:23 PM

                                          That reminds me! A local dive makes a killer pot roast sandwich with cream cheese, monterey jack, alfalfa sprouts and pot roast on focaccia.
                                          It is to die for.

                                        2. l
                                          laliz Oct 4, 2011 01:03 PM

                                          combine w/refried black beans & cheese (and condiments of your choice) and wrap in a flour tortilla for burritos

                                          use a crisp corn tortilla spread w/refried black beans & shredded meat and cheese and condiments, lettuce, sour cream etc. for tostadas

                                          same for tacos. Use a hard shell taco and spread some beans on a same sized flour tortilla, insert the hard shell taco w/meat and lettuce, etc. into flour tortilla for a double decker.

                                          1. Novelli Oct 4, 2011 01:05 PM

                                            chop up some of the meat with blanched spinach, a little nutmeg, and some ricotta, and use it for ravioli stuffing. Maybe use some of the gravy as a sauce.

                                            1. StriperGuy Oct 4, 2011 01:08 PM

                                              You could spray paint it with gold spray paint, coat it in polyurethane, and use it as a paperweight.

                                              1. tcamp Oct 4, 2011 01:17 PM

                                                chop up meat into medium dice, same with some potatotes and onion. Saute, mix in a simple curry sauce. I'd probably throw in a finely chopped jalapeno. Heat and serve. Chapati would be nice to soak up the sauce.

                                                Simple sauce: http://www.cooks.com/rec/view/0,1955,...

                                                1. m
                                                  MAH Oct 4, 2011 01:44 PM

                                                  Curried beef pot pie. Cube up the cooked roast, add a healthy dose of curry powder to the gravy as it's warming up in a sauce pan. Also add a good dollop or 3 of Trader Joe's mango chutney. I usually have veggies in with my roast so don't add additional carrots, onions or potatoes, but you could add some raw veggies in (diced small) too, if you wish. When the meat/veggies and revamped broth are nice and hot, flavored to taste, I put into oven proof bowls and top with rounds of puff pastry. Brush with egg wash and bake according to puff pastry directions. Usually 400 degrees for 15 or 20 mins or so. It's a total transformation of leftover roast, and goes over well with my non-leftover lovers.

                                                  1 Reply
                                                  1. re: MAH
                                                    Tiffymb Dec 30, 2013 10:27 AM

                                                    This was amazing! Thank you for the delicious suggestion.

                                                  2. Aravisea Jun 26, 2013 05:08 PM

                                                    My leftover pot roast this evening had been done in my pressure cooker and produced a fabulous broth. I scooped off the little bit of fat that had solidified on top in the fridge (this was from a happily raised cow) and used that to saute an onion and some mushrooms. Then I added a bunch of arborio rice, stirred that a bit, some white wine for good measure, then added that wonderful broth. The risotto that resulted was just killer - packed with all the flavors that had gone into the roast. The rest of the meat we shredded and served on top of the risotto in deep bowls. It didn't rework the flavor of the roast, but put it in a different form that we very much enjoyed on the third night.

                                                    1 Reply
                                                    1. re: Aravisea
                                                      sunshine842 Jun 26, 2013 06:10 PM

                                                      Yum. That sounds awesome.


                                                    2. q
                                                      Querencia Jun 26, 2013 06:54 PM

                                                      1)Leftover beef potroast or beef stew is easily converted into a meat pie. You can use Crescent Roll dough for the top crust and augment any leftover gravy with a can of beef gravy. If you don't have leftover vegetables add boiled potatoes or little frozen onions or frozen peas/carrots or all of the above. 2) I concur with all the BBQ suggestions. Or just shred the meat, mix it with BBQ sauce, and freeze it for a future occasion.

                                                      1. k
                                                        kariin Jun 26, 2013 08:46 PM


                                                        divide roast into amounts that work for your family, label LABEL w/size (could be by portions, cups, oz-lb. whatever works for you) . Your memory will fail so label.

                                                        write on a index card w/one of the good ideas from this thread. Wrap the meat well in clinging stuff. Freeze: then stick in a freezer quality zip bag. Press out air and tuck the card - use ballpoint or waterproof pen - inside the bag so you can see easily. Add freeze date. I usually do not add other seasonings before freezing, just put pot roast on the card, amount and date. That way I can go in any direction.

                                                        Me? shred beef, add to a skillet with sliced onions. whole cumin seed, chilis, tomatillo. Add a little stock, simmer on low. Make fresh tortillas. Serve with fresh avocado, thin-sliced radish and cabbage pickled briefly. chilled melon on the side. Really cold beer and Blenheim gingerale and rum.
                                                        happy people.

                                                        1. m
                                                          master815k Dec 30, 2013 10:28 AM

                                                          Vaca Frita is delicious served over rice

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