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Planned Overs... how to stretch your pot roast

November 16, 2016

Cooking is twice as nice when you can use up leftovers for two meals from one. My nearby grocery store had beef chuck roast on sale so I picked up two that were fairly large. Both were prepared in the slow cooker using two different recipes, one savory and one sweet. I typically make the pot roast on Sunday and utilize the leftovers on Tuesday night.

 

German Beef Pot Roast-Dorothy’s Recipe

 


My Grandma Dorothy used these ingredients to bake her pot roasts. I remember the smell emanating from the back door near the kitchen as the grandkids played in their big backyard. They lived in Frankfort, Kans., and grandpa would often give us rides around the block on his golf cart if we begged long enough. Grandma referred to this as German Pot Roast and I’ve made a few updates. I serve it with mashed potatoes and steamed broccoli.
Ingredients:
1 (4-lb.) boneless beef chuck roast
1 tsp. freshly ground black pepper
1 large yellow onion, quartered
1 (12-oz.) bottle lager or ale beer
1 c. ketchup
1/4 c. packed light brown sugar
1/4 c. all-purpose flour
1/4 c. tap water
Directions:
1. In the crock of a 5-qt. slow cooker, place the beef roast. Arrange the onions around the edges. Sprinkle the pepper over the top and rub into the roast.
2. In a small bowl, mix together the beer, ketchup and brown sugar. Pour over the top of the roast.
3. Cover and cook on low for 8 hours or until meat is tender.
4. Remove the meat to a platter. Skim any fat from the crock and discard. Pour juice into a small saucepan and place on the stove over medium heat to a boil. In a small bowl, whisk together the flour and water and slowly pour into the boiling juice. Bring back to a boil and cook, stirring constantly, two minutes or until thickened.

 

Vegetable Beef Stew
This “planned over” recipe utilizes the leftover roast beef from the German Beef Pot Roast recipe. I save the gravy as well. Refrigerate both overnight as the roast is much easy to cut into bite-sized pieces once it is chilled. The flavor from this leftover roast is enough to stand on its own without much additional seasoning in the soup. If I have more meat then I add more broth and vegetables.
Ingredients:
1 lb. leftover beef pot roast from German Beef Pot Roast recipe, cut into 1/2-inch size pieces
1 c. leftover beef pot roast gravy
2 (14-oz.) cans beef broth
1 (29-oz.) can homestyle mixed vegetables
1 c. tap water
Directions:
1. In a medium stock pot over medium heat, combine all ingredients and stir until warm.
Apron Strings Tips: You can also use frozen mixed vegetables or add additional potatoes by using Southern-style hash browns. Adding two cups of prepared brown rice or barley can stretch the servings. Just be sure to add more broth and water if you add more ingredients.

 

 

Midwest Pot Roast
Just 10 minutes of preparation time to pop this beauty into the slow cooker on a weekday morning. When you enter your home that evening, you’ll be welcomed by a warm and delicious dinner! I serve this with prepared rice doused with the Au Jus and a healthy pile of steamed baby carrots.
Ingredients:
1 (3-to-4 lb.) bottom round roast
1 packet of dry ranch seasoning mix
1 packet of dry Au Jus mix
1 stick of unsalted butter
5 pepperoncinis
Directions:
1. In the crock of a 5-qt. slow cooker, place the beef roast. Evenly coat the top of the roast with both dry seasoning mixes and rub into the roast. Top with a full stick of butter. Place pepperoncinis around the butter on top of the meat.
2. Cover and cook on low for 8 hours or until meat is tender. Slice the meat and serve with the Au Jus.
Apron Strings Tips: Remove the roast from the crock and let rest about 10 minutes on a platter or cutting board before slicing. Slice against the grain for the best result.

 

Grilled Cheese and Pot Roast Sandwiches
Oh my! This “planned over” receives rave reviews at Sutton Central. I serve it with cut raw vegetables and ranch dipping sauce and baked beans to complete the meal.
Ingredients:
1 lb. leftover beef pot roast from Midwest Pot Roast recipe, shredded or cut into 1/2-inch pieces and heated up
Sliced cheddar cheese or cheddar-jack cheese
Sliced bread
Melted butter
Leftover Au Jus, warmed
Directions:
1. Heat griddle to 350 degrees F. or utilize a panini press.
2. Spread a thin layer of butter on sliced bread and grill both sides.
3. Immediately layer with cheese slices and a scoop of meat and top with another grilled slice. Keep warm until ready to serve.
4. Serve with warm leftover Au Jus.
Apron Strings Tips: I like the ultra-thin style chedder-jack cheese and I place a piece on both facing pieces of grilled bread, then layer the meat in between. It melts more quickly this way.

 

 

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