When you’re a busy cook, it can be frustrating to let leftover pot roast go to waste. But with a little creativity, those leftovers can transform into a whole new meal. In fact, we’ve scoured the internet and tested out various recipes to bring you our top 20 delicious ideas for using up leftover pot roast.
From comforting casseroles to international-inspired dishes, these creative recipes will breathe new life into your old favorites. Whether you’re in the mood for something classic and comforting or a little more adventurous, we’ve got you covered.
In this article, we’ll be diving into our top 20 leftover pot roast recipes that are sure to satisfy your cravings and save you time in the kitchen.
Leftover Pot Roast Shepherd’s Pie
Transform yesterday’s pot roast into a delicious shepherd’s pie for tonight’s dinner. This recipe is perfect for using up leftover meat and vegetables, reducing food waste and saving time in the kitchen.
Ingredients:
– 2 cups leftover pot roast (diced)
– 1 cup frozen mixed vegetables
– 1/2 cup beef broth
– 2 tablespoons butter
– 2 cups mashed potatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, combine diced pot roast, mixed vegetables, and beef broth. Heat over medium heat until warmed through.
3. Add butter to the skillet and stir until melted.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Spread mashed potatoes evenly over the top of the pot roast mixture.
6. Bake for 25-30 minutes or until the potatoes are golden brown.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Pot Roast Hash with Fried Eggs
A classic breakfast twist on a comforting dinner, this recipe combines tender pot roast with crispy hash browns and a runny fried egg. Perfect for a satisfying morning meal or brunch.
Ingredients:
– 1 pound leftover pot roast (beef or pork)
– 2 large potatoes, peeled and diced
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 eggs
– Chopped fresh parsley or chives (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden brown.
3. Meanwhile, slice the leftover pot roast into thick strips.
4. Heat remaining 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Add the pot roast and cook for 5-7 minutes per side, or until crispy and caramelized.
5. Fry eggs in the same skillet, sunny-side up.
6. Serve the pot roast hash with fried eggs and garnish with chopped parsley or chives, if desired.
Cooking Time: 30-40 minutes
Beef and Potato Pot Roast Tacos
Experience the bold flavors of a pot roast transformed into crispy tacos, packed with tender beef, creamy potatoes, and fresh toppings.
Ingredients:
– 2 lbs beef chuck roast
– 1 large onion, sliced
– 3-4 medium-sized potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Shredded cheese, sour cream, cilantro, and diced tomatoes for toppings
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, brown the beef on all sides over medium-high heat.
3. Add sliced onion, cubed potatoes, diced tomatoes, cumin, smoked paprika, salt, and pepper. Pour in enough water to cover the ingredients.
4. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours or until the beef is tender.
5. Shred the beef with two forks and stir in any remaining juices.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the beef mixture onto warmed tortillas, topped with shredded cheese, sour cream, cilantro, and diced tomatoes.
Cooking Time: Approximately 2 hours and 30 minutes from start to finish.
Leftover Pot Roast Stroganoff
Transform leftover pot roast into a rich and satisfying stroganoff dish, perfect for a quick weeknight dinner. This recipe is a great way to breathe new life into yesterday’s leftovers.
Ingredients:
– 2 cups leftover pot roast, shredded
– 1 tablespoon butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 cup beef broth
– 1 teaspoon Dijon mustard
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz sour cream
– 1 cup cooked noodles (such as egg noodles)
Instructions:
1. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add mushrooms; cook until they release their moisture and start to brown.
3. Stir in shredded pot roast, beef broth, Dijon mustard, paprika, salt, and pepper. Bring mixture to a simmer.
4. Reduce heat to low and let stew for 10-15 minutes or until flavors have melded together.
5. Stir in sour cream; cook for an additional 2-3 minutes.
6. Serve over cooked noodles.
Cooking Time: 25-30 minutes
Pot Roast and Cheese Quesadillas
Satisfy your cravings with this unique fusion of pot roast and cheese quesadillas. Tender, flavorful pot roast is paired with melted cheddar cheese and crispy tortillas for a satisfying meal.
Ingredients:
– 2 cups shredded pot roast (beef or pork)
– 4 large tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with half of the pot roast, half of the cheese, and a pinch of cilantro.
3. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
4. Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy.
5. Repeat with remaining ingredients.
6. Serve warm, garnished with additional cilantro if desired.
Cooking Time: 10-12 minutes
Beef Pot Roast Fried Rice
A hearty twist on traditional fried rice, this recipe combines the rich flavors of beef pot roast with a medley of colorful vegetables and savory seasonings.
Ingredients:
– 2 cups cooked beef pot roast (shredded or sliced)
– 1 cup cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), diced
– 2 eggs, beaten
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and minced garlic; cook until onion is translucent.
3. Add mixed bell peppers; cook until tender.
4. Push cooked vegetables to one side of the pan.
5. Pour beaten eggs into the other half of the pan; scramble until set.
6. Mix eggs with vegetables.
7. Add cooked rice, soy sauce, and shredded beef pot roast to the pan; stir-fry until combined.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions (if desired).
10. Serve hot.
Cooking Time: 15-20 minutes
Leftover Pot Roast Chili
Transform leftover roast into a hearty and flavorful chili perfect for a quick dinner or lunch.
Ingredients:
– 2 cups leftover pot roast, diced
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. In a large pot or Dutch oven, combine the diced onion, minced garlic, and red bell pepper. Cook over medium heat until the vegetables are tender, about 5 minutes.
2. Add the leftover roast, chili powder, cumin, salt, and pepper to the pot. Stir well to combine.
3. Add the diced tomatoes, kidney beans, and water to the pot. Bring the mixture to a simmer.
4. Reduce the heat to low and let the chili cook for 20-25 minutes or until the flavors have melded together and the meat is tender.
Cooking Time: 20-25 minutes
Pot Roast and Vegetable Soup
This comforting soup is a perfect blend of tender pot roast and fresh vegetables, simmered to perfection in a rich broth. Serve with crusty bread for a satisfying meal.
Ingredients:
– 2 lbs beef pot roast
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt and pepper.
3. In a large Dutch oven or oven-safe pot, brown the pot roast over medium-high heat, about 2-3 minutes per side.
4. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
5. Add the vegetable broth, diced tomatoes, and thyme. Bring to a boil, then transfer to the preheated oven.
6. Simmer for 2-3 hours or until the pot roast is tender.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 2-3 hours
Beef Pot Roast Sliders with Horseradish Mayo
Experience the rich flavors of pot roast in a compact, bite-sized package. These tender sliders are perfect for a quick lunch or dinner.
Ingredients:
– 1 pound beef pot roast, cooked and shredded
– 4 hamburger buns
– 2 tablespoons unsalted butter, softened
– 1 tablespoon horseradish sauce
– 1 tablespoon mayonnaise
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
– Optional: caramelized onions or sautéed mushrooms for added flavor
Instructions:
1. Preheat a griddle or grill to medium-high heat.
2. Butter the hamburger buns on both sides.
3. Assemble the sliders by spreading a layer of shredded beef onto each bun, followed by a dollop of horseradish mayo and some chopped chives.
4. Place the sliders on the preheated griddle or grill and cook for 2-3 minutes on each side, until the buns are toasted and the beef is heated through.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Leftover Pot Roast Pasta Bake
Transforming leftover pot roast into a satisfying pasta bake is a great way to reduce food waste and create a delicious meal. This recipe is perfect for using up remaining roast beef, vegetables, and sauce.
Ingredients:
– 1 cup leftover pot roast, shredded
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 1 cup leftover pot roast sauce
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the leftover pot roast sauce over medium heat.
4. Add the shredded pot roast and stir to combine with the sauce.
5. In a large bowl, combine cooked pasta, pot roast mixture, and grated cheese. Mix well.
6. Transfer the pasta mixture to a baking dish and top with breadcrumbs.
7. Drizzle with olive oil and season with salt and pepper.
8. Bake for 20-25 minutes or until the top is golden brown and the sauce is bubbly.
Cooking Time: 20-25 minutes
Pot Roast Stuffed Bell Peppers
Pot Roast Stuffed Bell Peppers Recipe
Transform tender bell peppers into a flavorful and nutritious main dish by filling them with the rich flavors of pot roast. This recipe combines the comfort of slow-cooked beef with the vibrant sweetness of roasted bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound beef pot roast, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 slices of cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook beef and onion over medium-high heat until browned. Add garlic and cook for an additional minute.
4. Stir in beef broth, thyme, salt, and pepper. Bring to a simmer and let cook for 5 minutes or until the liquid has reduced slightly.
5. Stuff each bell pepper with the pot roast mixture and top with cheese (if using).
6. Bake for 30-40 minutes or until the bell peppers are tender.
Cooking Time: 45-50 minutes
Beef Pot Roast Empanadas
Take your empanada game to the next level with these savory Beef Pot Roast Empanadas, perfect for a comforting snack or dinner.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 2 cups cooked beef pot roast, shredded
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. In a pan, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic; cook until softened.
3. Add the cooked beef pot roast to the pan, stirring to combine with the vegetable mixture. Season with salt and pepper to taste.
4. Roll out the empanada dough to about 1/8 inch thickness. Cut into circles or use a cookie cutter.
5. Place a spoonful of the beef mixture onto one half of the circle, leaving a 1/2 inch border around the edges. Fold the other half over and press edges together with a fork.
6. Brush with beaten egg for an extra crispy finish (optional).
7. Bake empanadas on a baking sheet lined with parchment paper for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Leftover Pot Roast Pizza with Caramelized Onions
Transforming last night’s pot roast into a delicious pizza is a game-changer for meal prep and reducing food waste. This recipe combines the tender beef and rich flavors of pot roast with sweet caramelized onions on a crispy crust.
Ingredients:
– 2 cups leftover pot roast, shredded
– 1 cup caramelized onions (see note)
– 1 pre-baked pizza crust or 1 package refrigerated pizza dough
– 1/4 cup grated mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza crust or thaw the refrigerator dough according to package instructions.
3. Spread the shredded pot roast evenly over the crust, leaving a small border around the edges.
4. Top with caramelized onions and mozzarella cheese.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 15-20 minutes
Pot Roast and Mushroom Risotto
Cooking Time: Approximately 2 1/2 to 3 hours. Servings: 4-6.
Beef Pot Roast Nachos with Cheese Sauce
Elevate your nacho game with this unique recipe that combines tender beef pot roast, crispy tortilla chips, and creamy cheese sauce.
Ingredients:
– 2 lbs beef pot roast
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 6-8 tortilla chips
– 1 cup shredded cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef pot roast with salt, pepper, and thyme.
3. Sear the pot roast in a hot skillet on both sides, then transfer to a Dutch oven or heavy pot. Add the sliced onion, garlic, beef broth, and tomato paste. Cover and braise for 2-1/2 hours, or until tender.
4. Meanwhile, arrange tortilla chips on a baking sheet. Sprinkle with shredded cheddar cheese and grated Monterey Jack cheese.
5. Remove the pot roast from the oven and let it rest for 10 minutes before slicing.
6. Assemble the nachos by placing sliced beef on top of the cheese-covered tortillas. Drizzle with melted cheese sauce (store-bought or homemade) and garnish with cilantro, if desired.
Cooking Time: 2-1/2 hours (braising time), plus assembly and serving
Leftover Pot Roast Grilled Cheese Sandwich
Transform last night’s pot roast into a comforting grilled cheese sandwich, perfect for lunch or dinner.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1/4 cup leftover pot roast, shredded
– 1 tablespoon butter
– 1 cup shredded cheddar cheese
– 1/4 teaspoon paprika
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, buttered side down, in the skillet.
4. Top with shredded pot roast, followed by cheddar cheese and a sprinkle of paprika.
5. Place the second bread slice, buttered side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip the sandwich over and cook for an additional 2 minutes.
8. Serve hot and enjoy!
Cooking Time: 4-5 minutes
Pot Roast and Egg Breakfast Burritos
Pot Roast and Egg Breakfast Burritos Recipe: A hearty twist on traditional breakfast burritos, this recipe combines tender pot roast with scrambled eggs, cheese, and tortillas for a satisfying morning meal.
Ingredients:
– 1 lb beef pot roast (cooked and shredded)
– 4 large eggs
– 1 cup shredded cheddar cheese
– 8-10 flour tortillas
– 1/2 cup canned black beans, drained and rinsed
– Salt and pepper to taste
– Optional: salsa, sour cream, avocado, cilantro for added flavor
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble the burritos by spreading a spoonful of scrambled eggs on each tortilla, followed by shredded pot roast, black beans, and cheese.
4. Add any desired toppings (salsa, sour cream, avocado, cilantro) before wrapping the burrito tightly.
5. Serve immediately or wrap individually for later use.
Cooking Time: 10-15 minutes
Beef Pot Roast Pot Pie with Flaky Crust
This hearty pot pie combines tender beef pot roast with a rich and flavorful filling, topped with a buttery flaky crust. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 lbs beef pot roast
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup beef broth
– 1 cup heavy cream
– 2 tbsp butter
– 2 cups mixed vegetables (carrots, peas, potatoes)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Brown the pot roast in a large Dutch oven over medium-high heat. Remove and set aside.
3. Add the onion, garlic, flour, thyme, salt, and pepper to the pot. Cook until the onion is translucent.
4. Add the beef broth and heavy cream. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the browned pot roast back to the pot and cook for an additional 2 hours or until tender.
6. Roll out the pie crust and place it on top of the filling. Crimp edges to seal.
7. Brush with butter and bake for 25-30 minutes, or until the crust is golden brown.
Cooking Time: 3-4 hours
Leftover Pot Roast Ramen Bowl
Transform last night’s pot roast into a comforting and flavorful ramen bowl, perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 cups leftover pot roast (shredded or diced)
– 1 cup cooked noodles (ramen or udon work well)
– 2 tablespoons soy sauce
– 2 tablespoons chicken broth
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Scallions, thinly sliced (optional)
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine shredded pot roast, soy sauce, chicken broth, sesame oil, and grated ginger. Mix until the meat is well coated with the flavorful liquid.
3. Add cooked noodles to the bowl and toss to combine with the pot roast mixture.
4. Garnish with thinly sliced scallions, if desired.
5. Serve hot and enjoy!
Cooking Time: 10 minutes
Pot Roast and Cheddar Stuffed Baked Potatoes
A hearty, comforting dish that combines the tender flavors of pot roast with creamy cheddar-stuffed baked potatoes.
Ingredients:
– 2-3 pound beef pot roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4-6 baking potatoes
– 2 tablespoons butter
– 1/2 cup cheddar cheese, shredded
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 325°F (160°C).
2. Season the 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 heat and add beef broth, tomato paste, and chopped onion. Cover and transfer to the preheated oven.
4. Roast for 2-3 hours or until tender.
5. Meanwhile, bake potatoes at 400°F (200°C) for about 45 minutes or until tender. Split lengthwise and fluff with a fork.
6. Stuff each potato with butter, cheddar cheese, and any desired additional garnishes.
Cooking Time:
– Pot roast: 2-3 hours
– Baked potatoes: 45 minutes
Summary
Get creative with your leftover pot roast! From classic comfort food to international-inspired dishes, we’ve gathered 20 delicious recipes to help you reduce food waste and satisfy your cravings. Try turning yesterday’s dinner into a Shepherd’s Pie or Hash with Fried Eggs. Go global with Beef and Potato Pot Roast Tacos or Pot Roast Stroganoff. Or, get creative with Leftover Pot Roast Chili, Pizza with Caramelized Onions, or Beef Pot Roast Nachos with Cheese Sauce. Whatever your taste buds desire, we’ve got a recipe to make it happen!