What to do with Leftover Pot Roast

Growing up, pot roast was a staple at our house. My mom frequently had a roast simmering in the kitchen during those weeks of winter when the grey seems to drag on for ages. Well last week, during all the snow and ice, I decided to make an eye of round roast for the first time. It was delicious and tender, and there were plenty of leftovers! Since it’s just the two of us, and we didn’t feel like eating roast for a week, we tried a couple easy things that turned out to be super yummy. So if you’re wondering what to do with the leftover pot roast you made during the last bit of icky weather, I’m going to suggest leftover pot roast pasta.

What to do with Leftover Pot Roast | Hannah & Husband

What You’ll Need:

2 Tblsp unsalted butter
1/3 large red onion
1 Tblsp sherry
1 Tblsp AP flour (+ 1 Tblsp on the side)
1 cup red wine
1 cup baby bellas, chopped
1 cup beef broth
leftover pot roast

What to do with Leftover Pot Roast | Hannah & Husband

What You’ll Do:

Boil your pasta to al dente. We used our favorite: trotolle.

Start by caramelizing your onions with butter in a medium-sized pot.

Once they’re softened, on medium heat: throw in a tablespoon of sherry, sprinkle in the tablespoon of all-purpose flour, and cup of red wine. Quickly whisk the mixture so that the flour doesn’t clump up. The mixture should begin to thicken.

Add your chopped mushrooms and beef broth. Stir to combine. If you need to thicken the sauce further at this point (I did), simply sprinkle another tablespoon of flour and whisk quickly until the lumps are gone.

Add the leaves of several sprigs of thyme.

Finally, throw in your small pieces (cut or shredded) of your leftover roast so that the meat has time to warm up but not to cook.

When your pasta reaches al dente, drain and throw in to the wine and beef mixture. Salt to taste, then serve with a bit of parmesan.

What to do with Leftover Pot Roast | Hannah & Husband

On day 3 of the leftover roast, Husband whipped up steak sandwiches for us after church.

In a small skillet with a bit of butter, he cooked belle peppers and onions.

Then, he added the leftover beef (again just to heat but not to cook).

When it was warm, he split the contents of the skillet right down the middle and put a slice of cheese on both to melt a bit.

We ate the contents on toasted buns, and it was delish!

And remember, if you’re getting sick of leftovers and all this winter weather, “This too shall pass.”

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