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Standing Walrus

Pot Roast from Leftover Roast Beef

Who says Leftovers have to taste like Leftovers. After making an 8 pound roast beef, I had too many days of the same thing, sandwiches and roast beef with mashed potatoes and gravy.

I had finally gotten down to the end, where there was a bunch of grizzle, and the meat started to get tough. That's when I decided to cook it low and slow to soften it into a Pot Roast.

It turned great, and served on rice, that I made with beef broth instead of chicken, was a pleasant change.

The bottom line is, I didn't follow my own rules, and treated the leftover roast as leftovers, instead of looking at it as a new ingredient. It was a great change to my meals, and a super way to re-purpose a previous meal.

1. Place large junks of the leftover roast beef in leftover gravy. Add enough beef broth to just cover the meat.

Ron's Note:
If you've finally used up all of the gravy, just use a can or 2 of beef broth, then thicken it up with a cornstarch slurry as I do in my recipe for 15 Minute Gravy after you've finished cooking the meat.

2. Cook on low (simmer) for about 1 1/2 hours.

3. Take the meat out, and slice it into chunks.

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