Are you tired of reheating the same old leftovers for days on end? Do you wish there was a way to breathe new life into that delicious pot roast from Sunday’s dinner? You’re in luck! Today, we’re sharing 20 creative ways to repurpose leftover pot roast and make it shine in a whole new light. From shepherd’s pie to tacos, hash with eggs to quesadillas, we’ve got you covered.
Whether you’re looking for a quick and easy breakfast solution or a hearty dinner option, our collection of recipes has something for everyone. And the best part? Each one uses leftover pot roast as its star ingredient, reducing food waste and stretching your grocery budget. So go ahead, get creative, and turn last night’s leftovers into this week’s culinary masterpiece!
Pot Roast Shepherd’s Pie
This classic comfort food recipe combines the rich flavors of pot roast with the comforting warmth of shepherd’s pie, perfect for a chilly evening.
Ingredients:
– 1 pound beef pot roast
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 tablespoons all-purpose flour
– 2 teaspoons Worcestershire sauce
– Salt and pepper to taste
– 2 cups mashed potatoes
– 1/4 cup butter, melted
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Brown the pot roast in a large skillet over medium-high heat.
3. Add onion, garlic, beef broth, tomato paste, flour, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 2 hours or until tender.
4. In a separate bowl, combine mashed potatoes and melted butter.
5. Transfer the pot roast mixture to a 9×13 inch baking dish.
6. Top with mashed potato mixture and smooth out.
7. Bake for 25-30 minutes or until golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 2 hours (pot roast) + 25-30 minutes (shepherd’s pie)
Leftover Pot Roast Tacos
Transforming leftover pot roast into a delicious taco filling is a game-changer for meal prep and reducing food waste. With just a few simple steps, you can turn last night’s dinner into a tasty Mexican-inspired treat.
Ingredients:
– 2 cups leftover pot roast (shredded or diced)
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6-8 taco-sized tortillas
– Shredded cheese, diced tomatoes, avocado, sour cream, cilantro (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and bell pepper; cook until softened, about 3-4 minutes.
3. Add the shredded pot roast, cumin, chili powder, salt, and pepper. Stir to combine.
4. Cook for an additional 5-7 minutes, or until heated through.
5. Warm tortillas according to package instructions.
6. Assemble tacos with the pot roast mixture, cheese, tomatoes, avocado, sour cream, and cilantro (if using).
Cooking Time: 15-20 minutes
Pot Roast Hash with Eggs
A hearty breakfast or brunch option that combines tender pot roast with crispy hash browns and a fried egg on top.
Ingredients:
– 2 cups leftover pot roast, shredded
– 1 large onion, diced
– 2-3 Yukon gold potatoes, peeled and diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 eggs
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together diced onion and potatoes with olive oil, salt, and pepper.
3. Spread the potato mixture on a baking sheet lined with parchment paper and roast for 20-25 minutes or until crispy and golden brown.
4. While the hash browns are roasting, heat a non-stick skillet over medium-high heat.
5. Crack an egg into the skillet and cook to desired doneness.
6. To assemble, place a portion of pot roast on a plate, top with roasted hash browns, and add a fried egg on top.
7. Garnish with chopped parsley or chives if desired.
Cooking Time: 30-35 minutes
Pot Roast Quesadillas
Elevate your quesadilla game with the rich flavors of pot roast! This recipe combines tender, slow-cooked beef with creamy mashed potatoes and melted cheese inside a crispy tortilla.
Ingredients:
– 1 lb cooked pot roast (leftovers work great!)
– 2 cups mashed potatoes
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 2 large flour tortillas
– Salt and pepper, to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Divide the pot roast into two equal portions.
3. Place one portion onto half of each tortilla, leaving a 1/2-inch border around the edges.
4. Top with mashed potatoes and shredded cheese.
5. Fold the tortillas in half to enclose the filling.
6. Brush both sides of the quesadillas with olive oil.
7. Cook for 2-3 minutes or until the tortillas are crispy and the cheese is melted, flipping halfway through.
Cooking Time: 4-6 minutes total
Pot Roast and Vegetable Soup
This comforting soup is a perfect blend of tender pot roast and flavorful vegetables, slow-cooked to perfection in a rich broth. Serve with crusty bread for a satisfying meal.
Ingredients:
– 2 lbs beef pot roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 large celery stalk, chopped
– 4 cups beef broth
– 1 cup water
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the pot roast with salt and pepper.
3. In a large Dutch oven or pot, brown the pot roast on all sides over medium-high heat. Remove from pot and set aside.
4. Add the chopped onion, minced garlic, sliced carrots, cubed potatoes, and chopped celery to the pot. Cook until the vegetables are tender, about 10 minutes.
5. Add the beef broth, water, and thyme to the pot. Return the pot roast to the pot and bring to a boil.
6. Cover the pot and transfer it to the preheated oven. Simmer for 2-3 hours or until the pot roast is tender.
Cooking Time: Approximately 2-3 hours
Pot Roast Stuffed Bell Peppers
Elevate the comfort food classic with this recipe, where tender pot roast and flavorful bell peppers come together in perfect harmony.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 lb beef pot roast, cooked and shredded
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chopped onion and minced garlic until softened.
3. Add cooked pot roast, cooked rice, diced tomatoes, paprika, salt, and pepper. Stir until well combined.
4. Stuff each bell pepper with the pot roast mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Pot Roast Grilled Cheese Sandwich
Transform your leftover pot roast into a satisfying grilled cheese sandwich. This recipe combines the flavors of tender beef and melted cheese with a crispy, buttery crust.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1/4 cup shredded cheddar cheese
– 1/4 cup sliced pot roast (cooked to your liking)
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, butter-side down, in the skillet.
4. Top with shredded cheese, sliced pot roast, and another bread slice (butter-side up).
5. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
6. Flip and cook for an additional 2 minutes or until the other side is also golden brown.
7. Serve hot and enjoy!
Cooking Time: 4-6 minutes
Pot Roast and Mashed Potato Casserole
A hearty casserole that combines the tender goodness of pot roast with the comforting warmth of mashed potatoes, perfect for a cozy dinner any night of the week.
Pot Roast and Mashed Potato Casserole Recipe
Ingredients:
– 2 lbs beef pot roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mashed potatoes
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Brown the pot roast in a large skillet over medium-high heat, then set aside.
3. In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. In a separate bowl, combine mashed potatoes, shredded cheese, milk, and butter. Mix well.
5. In a 9×13-inch baking dish, arrange the pot roast on the bottom. Top with the sautéed onion mixture, then spoon the potato mixture over the top.
6. Bake for 45-50 minutes or until the casserole is hot and bubbly.
Cooking Time: 45-50 minutes
Pot Roast Chili
This rich and flavorful pot roast chili recipe combines tender chunks of beef with a blend of spices and vegetables, perfect for a cozy night in. With a deep flavor profile and hearty texture, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless chuck roast
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium bell peppers, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, brown the chuck roast over medium-high heat, about 5 minutes per side.
3. Add the diced onion and cook until softened, about 5 minutes.
4. Add the garlic, bell peppers, chili powder, cumin, salt, and pepper; cook for 1 minute.
5. Stir in the diced tomatoes, red kidney beans, and beef broth.
6. Cover the pot and transfer to the preheated oven.
7. Braise for 2-3 hours or until the beef is tender.
Cooking Time: 2-3 hours
Pot Roast Fried Rice
Transform leftover pot roast into a savory and satisfying fried rice dish.
Ingredients:
– 2 cups cooked pot roast, diced
– 1 cup cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cooked pot roast; stir-fry for 2-3 minutes.
5. Add the cooked rice to the skillet or wok; stir-fry for about 5 minutes, breaking up any clumps with a spatula.
6. Add soy sauce to taste and season with salt and pepper as needed.
Cooking Time: 15-20 minutes
Pot Roast and Egg Breakfast Burritos
Pot Roast and Egg Breakfast Burritos: A Hearty Morning Twist
Start your day with a flavorful twist on traditional breakfast burritos by combining the richness of pot roast with scrambled eggs and crispy tortillas. This satisfying recipe is perfect for busy mornings or weekend brunches.
Ingredients:
– 1 lb leftover pot roast, shredded
– 6 large eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped scallions (optional)
– 6-8 large flour tortillas
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, scramble the eggs and set aside.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the burritos by filling each tortilla with scrambled eggs, shredded pot roast, cheese, and scallions (if using).
5. Place the filled tortillas on a baking sheet lined with parchment paper, seam-side down.
6. Cook in the preheated oven for 10-12 minutes or until the cheese is melted and the tortillas are crispy.
Cooking Time: 15-20 minutes
Pot Roast Pasta Bake
Pot Roast Pasta Bake: A Hearty One-Dish Meal
Satisfy your comfort food cravings with this simple and satisfying pasta bake, featuring tender pot roast and a rich tomato sauce. This easy recipe is perfect for a weeknight dinner or a weekend meal.
Ingredients:
– 1 pound beef pot roast
– 8 oz. pasta (such as penne or rigatoni)
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package directions; drain and set aside.
3. Slice the pot roast into thin strips and cook in a skillet with olive oil until browned, about 5 minutes.
4. Combine cooked pasta, pot roast, and marinara sauce in a large bowl.
5. Transfer the mixture to a baking dish and top with mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Pot Roast and Cheese Stuffed Potatoes
Elevate your Sunday dinner game with this comforting pot roast recipe, served alongside creamy cheese-stuffed potatoes.
Ingredients:
For the Pot Roast:
– 2 lbs beef chuck roast
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste
For the Cheese Stuffed Potatoes:
– 4 large potatoes
– 2 tbsp unsalted butter
– 1/2 cup grated cheddar cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the pot roast with salt, pepper, and thyme.
3. Brown the pot roast in a large Dutch oven over medium-high heat; remove from pan.
4. Add onion and garlic to the same pan; cook until softened, about 5 minutes.
5. Add beef broth to the pan; bring to a boil.
6. Return the pot roast to the pan; cover and transfer to preheated oven.
7. Roast for 2-1/2 hours or until tender.
8. Meanwhile, bake potatoes at 400°F (200°C) for about 45 minutes or until tender.
9. Stuff each potato with butter, cheese, salt, and pepper.
10. Serve the pot roast with cheese-stuffed potatoes.
Cooking Time: 3-1/2 hours
Pot Roast Sliders with Caramelized Onions
Transform your pot roast into bite-sized sliders packed with flavor and topped with sweet, caramelized onions. Perfect for a casual gathering or game-day party.
Ingredients:
– 2 cups cooked pot roast (beef or pork), shredded
– 4 hamburger buns
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 slices cheddar cheese (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onions over medium-low heat for 30-40 minutes or until caramelized, stirring occasionally. Season with salt and pepper.
3. Split hamburger buns in half and toast until lightly browned.
4. Assemble sliders by spooning shredded pot roast onto the bun, followed by a spoonful of caramelized onions.
5. Add cheese (if using) and top with chopped parsley (if desired).
6. Serve immediately and enjoy!
Cook Time: 40 minutes
Pot Roast and Bean Enchiladas
A hearty, comforting dish combining the rich flavors of pot roast with the warm, cheesy goodness of enchiladas.
Ingredients:
– 3 lbs beef pot roast
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 8-10 corn tortillas
– 1 cup black beans, cooked
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt and pepper.
3. Sear the pot roast in a large Dutch oven over medium-high heat, then transfer to the preheated oven.
4. Roast for 2-3 hours or until tender.
5. While the roast is cooking, sauté the chopped onion and minced garlic in a separate pan until softened.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble the enchiladas by spooning the cooked black beans onto each tortilla, followed by shredded cheese.
8. Roll up and place seam-side down in a baking dish.
9. Pour the pot roast juices over the enchiladas and sprinkle with additional cheese.
10. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 3 hours (pot roast) + 20-25 minutes (enchiladas)
Pot Roast and Rice Casserole
A hearty, one-dish meal that combines the tender flavor of pot roast with creamy rice and a hint of herbs. This casserole is perfect for a cozy night in or a family gathering.
Ingredients:
– 1 (2-pound) beef pot roast
– 1 cup uncooked white rice
– 2 cups beef broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large skillet, heat the oil over medium-high. Brown the pot roast on all sides, then transfer it to a 9×13-inch baking dish.
3. Add the chopped onion and minced garlic to the skillet and cook until softened. Stir in thyme, salt, and pepper.
4. Add the cooked rice, beef broth, and browned pot roast to the casserole dish. Mix well to combine.
5. Cover with aluminum foil and bake for 2 hours or until the meat is tender and the rice is cooked.
Cooking Time: 2 hours
Pot Roast and Veggie Stir-Fry
This hearty recipe combines the tender flavors of slow-cooked pot roast with the vibrant colors and textures of a quick stir-fry. Perfect for a weeknight dinner or special occasion, this dish is sure to please.
Ingredients:
– 2 lbs beef pot roast
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pot roast with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear pot roast until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute.
5. Add mixed vegetables and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Return pot roast to the pot and continue to simmer for an additional 1 1/2 hours, or until tender.
7. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 2 hours 30 minutes (including prep time)
Pot Roast and Gravy Poutine
Elevate your poutine game with this hearty and comforting recipe that combines tender pot roast, crispy fries, and rich gravy.
Ingredients:
– 3 lbs beef pot roast
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 2 cups all-purpose flour
– 2 tsp dried thyme
– Salt and pepper to taste
– 2-3 large potatoes, peeled and cut into fries
– Gravy mix (store-bought or homemade)
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the pot roast with salt, pepper, and thyme.
3. Brown the pot roast in a hot skillet with olive oil, then transfer to a Dutch oven or large baking dish.
4. Add chopped onion, garlic, beef broth, and red wine (if using) to the pot roast.
5. Cover and roast for 2-1/2 hours, or until tender.
6. Meanwhile, prepare potatoes as desired (e.g., deep-frying, baking).
7. Strain the pot roast juices to create gravy, then serve over fries.
Cooking Time: 2-3 hours
Pot Roast and Cornbread Casserole
Pot Roast and Cornbread Casserole Recipe
A hearty and comforting casserole that combines the tender flavors of pot roast with the sweetness of cornbread, perfect for a cozy evening at home.
Ingredients:
– 2 pounds beef pot roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup shredded cheddar cheese
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup cornbread mix
– 1 cup milk
Instructions:
1. Preheat oven to 350°F (180°C).
2. Season the pot roast with salt, pepper, and paprika.
3. Brown the pot roast in a large skillet over medium-high heat; remove from heat.
4. In the same skillet, sauté the chopped onion until softened.
5. Add the garlic, corn kernels, and flour to the skillet; cook for 1 minute.
6. Add the browned pot roast back into the skillet; stir to combine.
7. Pour in the milk and bring to a simmer.
8. Transfer the mixture to a 9×13-inch baking dish.
9. Top with cornbread mix and bake for 30-35 minutes or until the casserole is golden brown.
Cooking Time: 45-50 minutes
Pot Roast and Barley Stew
This comforting stew is a perfect blend of tender pot roast, nutty barley, and flavorful vegetables. A great option for a cold winter’s day.
Ingredients:
– 3 lbs beef pot roast
– 1 cup pearl barley
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pot roast with salt, pepper, and thyme.
3. In a large Dutch oven or heavy pot, brown the pot roast on all sides over medium-high heat. Remove from pot.
4. Add chopped onions, garlic, carrots, and celery to the pot; cook until vegetables are tender.
5. Add barley, diced tomatoes, and beef broth to the pot. Bring to a boil, then cover and transfer to the preheated oven.
6. Roast for 2 1/2 hours or until meat is tender and barley is cooked.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: Approximately 2 1/2 hours
Summary
Discover 20 creative ways to repurpose leftover pot roast into delicious meals. From classic shepherd’s pie to innovative tacos, quesadillas, and grilled cheese sandwiches, these recipes will inspire you to reduce food waste and get creative in the kitchen. With a range of flavors and textures, there’s something for everyone in this list of tasty leftover pot roast ideas.
