I made a chuck roast with carrots and potatoes... what can I remake it into? 10 points for best answer!!?!
I didnt really make any gravey just the cook off of the meat in the crockpot!. Its delish how it is, but I need some variety in my life!! all suggestions welcomed!!Www@FoodAQ@Com
Answers:
Take out the veggies!. Add some broth and some BBQ sauce, saute in pan!. BBQ Sandwiches!!!Www@FoodAQ@Com
My favorite thing to do with leftover roast is make veggie beef and barley soup!. You can then freeze in individual ziploc bags or containers and have a bowl whenever! If you have leftover potatoes and carrots you could just add those in place of the ones in the recipe, but add them at the very end!.
1 med yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
diced, cooked roast beef
5 cans beef broth
2 cans diced peeled tomatoes
1/2 cup pearled barley
4 diced red medium potatoes
1/2 c frozen corn
1/2 c fronzen lima beans
1 c frozen green beans
1 Tbsp chopped garlic
Salt
Pepper
Bay leaf
a little crushed rep pepper
Put everything in a big pot and simmer at least one hour, or until barley is softened!.Www@FoodAQ@Com
1 med yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
diced, cooked roast beef
5 cans beef broth
2 cans diced peeled tomatoes
1/2 cup pearled barley
4 diced red medium potatoes
1/2 c frozen corn
1/2 c fronzen lima beans
1 c frozen green beans
1 Tbsp chopped garlic
Salt
Pepper
Bay leaf
a little crushed rep pepper
Put everything in a big pot and simmer at least one hour, or until barley is softened!.Www@FoodAQ@Com
Beef Stroganoff over Buttered Noodles
3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf!. Pat the beef dry and season it with salt and pepper!. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat!. Fry the meat in batches so that it is browned on all sides!. Lower the heat to medium and return all the meat to the pot!. Add the onions and cook until they are soft, about 5 minutes!. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes!. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf!. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours!.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil!. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through!. Remove from heat and set aside!.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley!. Taste and adjust the seasoning with salt and pepper!.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender!. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper!. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley!.Www@FoodAQ@Com
3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf!. Pat the beef dry and season it with salt and pepper!. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat!. Fry the meat in batches so that it is browned on all sides!. Lower the heat to medium and return all the meat to the pot!. Add the onions and cook until they are soft, about 5 minutes!. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes!. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf!. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours!.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil!. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through!. Remove from heat and set aside!.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley!. Taste and adjust the seasoning with salt and pepper!.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender!. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper!. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley!.Www@FoodAQ@Com
Slow Cooker Barbecue Beef Sandwiches
Simply delicious! This juicy shredded barbecue beef is very popular at our family gatherings!.
1 5-pound boneless beef chuck-eye roast
1/4 cup dark brown sugar, packed
4 slices bacon, finely chopped
2 tablespoons ground brown mustard, divided
1 large onion, finely chopped
1 tablespoon hot sauce (I prefer Frank's Red Hot cayenne pepper sauce)
2 tablespoons chili powder
1 tablespoon cider vinegar
1 tablespoon paprika
1 teaspoon liquid smoke
1 1/2 cups brewed coffee
Salt and fresh ground black pepper, to taste
1 1/2 cups ketchup
10 sandwich rolls, split (and toasted, if desired)
Instructions for Slow Cooker Barbecue Beef Sandwiches
Trim and discard any exterior fat from a well-marbled chuck-eye roast!. Cut trimmed roast in half and then cut each piece in half again!. Place meat pieces in slow-cooker!. Cook bacon in large heavy-bottomed skillet over medium-high heat until crisp!. Transfer cooked bacon to slow-cooker!. Pour off bacon drippings from skillet reserving about 2 tablespoons!. Add onions to skillet and cook over medium heat until softened and translucent!. Add chili powder and paprika and cook until fragrant, about 1 minute!. Stir in coffee, ketchup, brown sugar, and 1 tablespoon of mustard; simmer until slightly reduced, about 10 to 15 minutes!. Pour half of sauce over meat in slow-cooker; let remaining sauce cool, then refrigerate until needed!. Set slow-cooker to low, cover, and cook until meat is fork-tender, about 9 to 10 hours, or cook on high for 5 to 6 hours!.
Transfer cooked meat to large bowl and cover with foil to keep warm!. Transfer cooking juices to large heavy-bottomed skillet, skim fat if necessary, and simmer over medium-high heat until reduced to 1 cup!. Remove from heat, stir in reserved sauce, remaining tablespoon of mustard, hot sauce, vinegar, and liquid smoke!.
Coarsely shred meat using 2 forks, discarding any excess fat or gristle!. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat absorbed most of sauce, about 10 to 15 minutes!. Season with salt and pepper!. Serve on rolls, passing remaining sauce at table to spoon over the sandwiches!.Www@FoodAQ@Com
Simply delicious! This juicy shredded barbecue beef is very popular at our family gatherings!.
1 5-pound boneless beef chuck-eye roast
1/4 cup dark brown sugar, packed
4 slices bacon, finely chopped
2 tablespoons ground brown mustard, divided
1 large onion, finely chopped
1 tablespoon hot sauce (I prefer Frank's Red Hot cayenne pepper sauce)
2 tablespoons chili powder
1 tablespoon cider vinegar
1 tablespoon paprika
1 teaspoon liquid smoke
1 1/2 cups brewed coffee
Salt and fresh ground black pepper, to taste
1 1/2 cups ketchup
10 sandwich rolls, split (and toasted, if desired)
Instructions for Slow Cooker Barbecue Beef Sandwiches
Trim and discard any exterior fat from a well-marbled chuck-eye roast!. Cut trimmed roast in half and then cut each piece in half again!. Place meat pieces in slow-cooker!. Cook bacon in large heavy-bottomed skillet over medium-high heat until crisp!. Transfer cooked bacon to slow-cooker!. Pour off bacon drippings from skillet reserving about 2 tablespoons!. Add onions to skillet and cook over medium heat until softened and translucent!. Add chili powder and paprika and cook until fragrant, about 1 minute!. Stir in coffee, ketchup, brown sugar, and 1 tablespoon of mustard; simmer until slightly reduced, about 10 to 15 minutes!. Pour half of sauce over meat in slow-cooker; let remaining sauce cool, then refrigerate until needed!. Set slow-cooker to low, cover, and cook until meat is fork-tender, about 9 to 10 hours, or cook on high for 5 to 6 hours!.
Transfer cooked meat to large bowl and cover with foil to keep warm!. Transfer cooking juices to large heavy-bottomed skillet, skim fat if necessary, and simmer over medium-high heat until reduced to 1 cup!. Remove from heat, stir in reserved sauce, remaining tablespoon of mustard, hot sauce, vinegar, and liquid smoke!.
Coarsely shred meat using 2 forks, discarding any excess fat or gristle!. Toss meat with 1 1/2 cups sauce and let sit, covered, until meat absorbed most of sauce, about 10 to 15 minutes!. Season with salt and pepper!. Serve on rolls, passing remaining sauce at table to spoon over the sandwiches!.Www@FoodAQ@Com
oh my goodness
are u kidding me!?
there is nothing better than left over pot roast
make some gravy
or use a can of cream of mushroom soup
you know how to make gravy!? right!?!?!?!?
warm it all up
with some rolls or biscuits and enjoy the best ever
**************************************!.!.!.
You will need 3 cups of drippings or 2 cans of chicken broth, 1/2 stick margarine, 1 small white onion, 3 tbsp olive oil,3 tbsp flour, 1 tbsp milk!. In a 4 quart saucepan, add olive oil and finely diced onion on medium heat!. Stir till onion is golden brown, optional to add 1 clove pressed garlic at this time!. Add margarine and stir till melted!. Add flour 1 tbsp at a time until all incorporated into onion mixture stirring frequently not to burn flour and onions!. Turn heat to low and add broth or drippings!. Stir till simmering!. Add milk to thicken gravy and simmer for another 10-20 minutes till ready to serve!. This is great with ANYTHING, mashed potatoes, or stuffing!. Enjoy!
**************************************!.!.!.
1 1/3 cup Instant nonfat milk powder
3/4 cup Instant flour (Wondra)
3 tablespoons Instant beef bouillon granules
1/8 teaspoon Ground thyme
1/4 teaspoon Onion powder
1/8 teaspoon Ground sage
1/2 cup Butter or margarine
3 teaspoons Brown sauce for gravy
***TO MAKE BEEF GRAVY***
1 cup Cold water
1/2 cup Beef gravy mix
Directions:
Combine milk powder, flour, bouillon granules, thyme, onion powder, and sage!. Stir with a wire whisk to blend!. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed!.
Drizzle brown sauce for gravy over mixture!. Stir with wire whisk until blended!. Spoon into a 3 cup container with a tight fitting lid!. Label with date and contents!. Store in refrigerator!. Use within 4 to 6 weeks!.
TO MAKE BEEF GRAVY: Pour water into a small saucepan!. Use a whisk to stir beef gravy mix into water!. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes!. Makes about 1 cup!.
**************************************!.!.!.
enjoy over a slice of bread !!!!!!!!!!!!!Www@FoodAQ@Com
are u kidding me!?
there is nothing better than left over pot roast
make some gravy
or use a can of cream of mushroom soup
you know how to make gravy!? right!?!?!?!?
warm it all up
with some rolls or biscuits and enjoy the best ever
**************************************!.!.!.
You will need 3 cups of drippings or 2 cans of chicken broth, 1/2 stick margarine, 1 small white onion, 3 tbsp olive oil,3 tbsp flour, 1 tbsp milk!. In a 4 quart saucepan, add olive oil and finely diced onion on medium heat!. Stir till onion is golden brown, optional to add 1 clove pressed garlic at this time!. Add margarine and stir till melted!. Add flour 1 tbsp at a time until all incorporated into onion mixture stirring frequently not to burn flour and onions!. Turn heat to low and add broth or drippings!. Stir till simmering!. Add milk to thicken gravy and simmer for another 10-20 minutes till ready to serve!. This is great with ANYTHING, mashed potatoes, or stuffing!. Enjoy!
**************************************!.!.!.
1 1/3 cup Instant nonfat milk powder
3/4 cup Instant flour (Wondra)
3 tablespoons Instant beef bouillon granules
1/8 teaspoon Ground thyme
1/4 teaspoon Onion powder
1/8 teaspoon Ground sage
1/2 cup Butter or margarine
3 teaspoons Brown sauce for gravy
***TO MAKE BEEF GRAVY***
1 cup Cold water
1/2 cup Beef gravy mix
Directions:
Combine milk powder, flour, bouillon granules, thyme, onion powder, and sage!. Stir with a wire whisk to blend!. Use a pastry blender or 2 knives to cut in butter or margarine until evenly distributed!.
Drizzle brown sauce for gravy over mixture!. Stir with wire whisk until blended!. Spoon into a 3 cup container with a tight fitting lid!. Label with date and contents!. Store in refrigerator!. Use within 4 to 6 weeks!.
TO MAKE BEEF GRAVY: Pour water into a small saucepan!. Use a whisk to stir beef gravy mix into water!. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2 to 3 minutes!. Makes about 1 cup!.
**************************************!.!.!.
enjoy over a slice of bread !!!!!!!!!!!!!Www@FoodAQ@Com
If you take out the veggies you can make mexican roll ups
Mexican Roll Ups
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
You could also make a nice beef stewWww@FoodAQ@Com
Mexican Roll Ups
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
You could also make a nice beef stewWww@FoodAQ@Com
I like you to chop the meat into little bite sized chunks and add some Curry : Butter, Garlic paste, Coconut oil and Coconut Flakes; Tumeric,Fenugreek Seeds, Fenugreek leaf, Small cubed Yucca, Ginger, Mustard seed, Honey or Coarse Brown raw Sugar, Cinnamon powder and crushed sticks, Coriander seeds, Cumin seeds,Laurel bay leaves, Plain Yoghurt, Ground whole lemon and Lime[skins and all!], Kalonji Black Cumin Seeds, Garlic cloves, Onions, Bell Peppers,Whole Cloves and Rice, Whole Oats or cous cous as the pilaf in your Biryani!.
Or you gan go for your greens by Cutting meats as above, and add to your Pot Spinach, Mustard, Coriander greens, Basil, Olive oil, Rutabaga Roots and Greens, and spices as above but pilaf separate from meaty veggies!.
You like!?Www@FoodAQ@Com
Or you gan go for your greens by Cutting meats as above, and add to your Pot Spinach, Mustard, Coriander greens, Basil, Olive oil, Rutabaga Roots and Greens, and spices as above but pilaf separate from meaty veggies!.
You like!?Www@FoodAQ@Com
I use the leftover meat & gravy to make hash, serve the leftover veg!. on the side after you reheat!. To make hash -slice the meat into tiny pieces, add chopped onion & 2-3 large potatoes cut into bite size pieces along with gravy ( or soup)!. Put into a dutch oven pan, add app!. 2 cups of water ( or enough to cover food ) bring to a boil, turn down heat to low, simmer until potatoes are tender and meat is heated through app!. 20 min!. Last few minutes of cooking reheat other veg!. in microwave!. Serve w/ hot bread!. If you do not make gravy with it yourself you could always add a can of golden mushroom soup in the place of it!.Very fast, & easy meal as well as tasty!.Www@FoodAQ@Com
shepherds pie!
break up the roast,veggies and potatoes with a fork and dump a can of gravy on it!.!.!.then top with smashed potatoes and cheese
you can do this with leftover stew too!.!.!.!.or BBQ beef on a bunWww@FoodAQ@Com
break up the roast,veggies and potatoes with a fork and dump a can of gravy on it!.!.!.then top with smashed potatoes and cheese
you can do this with leftover stew too!.!.!.!.or BBQ beef on a bunWww@FoodAQ@Com
If you are talking about the leftovers use some for cold meat sandwiches with chutney!.
Cut it into strips and stir fry!.
Dice and uses with the sauce in a casserole!.
Mince and make a cottage pie!.Www@FoodAQ@Com
Cut it into strips and stir fry!.
Dice and uses with the sauce in a casserole!.
Mince and make a cottage pie!.Www@FoodAQ@Com
Make it into a pie!. Make a sauce or put it in some gravy!. OR you can make some cornbread and pour it over and make a casserole!. YUMMYWww@FoodAQ@Com
Even though it didnt make gravy you can make some au ju with a little seasoning packet from the store!. Then shred up the meat into sandwitches and you have french dips!Www@FoodAQ@Com
who made you the points sherriff !?
any way,cook up the diced leftovers in a thickened gravey and make into a beef and veg pie with puff pastry !.Www@FoodAQ@Com
any way,cook up the diced leftovers in a thickened gravey and make into a beef and veg pie with puff pastry !.Www@FoodAQ@Com
It may not be too creative!.!.!.!.but I always enjoy a good sandwich made with roast leftovers!. A little horseradish mayo on it!. Yum!Www@FoodAQ@Com
A hash!. Or a good pot roast sami, yum!. Oh a pot roast pizza!.Www@FoodAQ@Com
Put it in tin foil and give it to a homeless person and cook some chicken!.Www@FoodAQ@Com