Recycle that Roast!
by Tawra Kellam
Description: Ideas for using leftover roast.
Ahhh! Can you smell it? Roast beef and potatoes cooking in the Crock-
Pot. What a yummy smell and even yummier to eat -- but then what do
you do with the leftovers? Here are some ways to help it taste just
as good the second, third and fourth time around.
Purchase a large roast (5-10 lbs.) on sale. Slow cook it and eat it
as-is the first night. Then use any of these ideas to make quick
meals. If you want to freeze some, just put ½- 1 lb. per freezer
bagin the freezer after it's been cooked.
Use in:
Beef Stroganoff
Fajitas
Pepper Steak
Pocket Sandwiches
Stir Fry
Shepard's Pie
Swiss Steak
Roast Beef Sandwiches- with lettuce and mayo
Slow Cook Roast
1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup
Place roast in pan. Pour cream of mushroom soup and onion on top.
Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225
degrees and cook for 15 or more hours. 10 hours for roasts smaller
than 3 pounds.
* This is excellent for inexpensive roasts. It makes them so tender
they fall off the bone and are almost impossible to lift out of the
pan. Excellent for Sunday after church or for guests, because it can
cook for 2 or 3 hours longer without overcooking. Since no meat is
left on the bone you get more for your money. Serves 4.
* Use a meat thermometer to make sure internal temperature reaches
145 degrees.
Brown Gravy
meat broth
1 cup cold water
2 Tbsp. flour or 1 Tbsp. cornstarch
salt and pepper
Add at least one or two cups of water to the roasting pan of your
roast, pork or chicken while the meat is cooking. Remove the meat
when done and skim off the fat. Put the pan on a stove top burner on
medium heat. Put flour or cornstarch in a jar. Add cold water (¼
cup dry milk could also be added), cap and shake until all the lumps
are gone. Pour the flour mixture slowly into the simmering broth
and stir constantly until thickened. If there is a lot of liquid
you may need to use more flour. Salt and pepper to taste. Serves 4.
Barbecued Beef
leftover roast beef
barbecue sauce
3 Tbsp. water
Put leftover beef in a saucepan and add water. Heat until warmed
though on medium. Add enough barbecue sauce to coat beef and simmer
for 3 minutes. Serve on buns, bread or toast.
Beef and Noodles
1 lb. leftover roast
salt and pepper (to taste)
1 cup water
1 tsp. garlic powder
1/4 cup flour
1 lb. egg noodles, cooked
Mix water and flour in a jar and shake well. Pour into saucepan and
boil until it starts to thicken. Add roast. Cook until roast is
heated though. Add garlic powder, salt and pepper. Serve over cooked
noodles or on toast. Serves 6.
Steak and Mushroom Gravy
1 Tbsp. margarine
2 cups water
1/2 onion, chopped
1-2 cups leftover beef
5 Tbsp. flour
1 small can mushroom pieces
salt and pepper (to taste)
1 tsp. beef bouillon powder
5 Tbsp. dry milk
Melt margarine in a large skillet and saute onion. Mix flour, salt
and pepper and dry milk in a jar. Add water and shake. Stir into
onions until simmering and thickened. Add beef, bouillon powder and
drained mushrooms. Reduce the heat. Simmer, stirring constantly,
until heated through. Serve over noodles, rice or mashed potatoes
or toast. Serves 4.
Tawra Kellam is the publisher of the website http://www.LivingOnADime.com.
Please visit for more free recipes and tips.
