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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.
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.