Roasted- 4 Ideas for Leftover Roast

Dinner Diva

Roasted- 4 Ideas for Leftover Roast

By Leanne Ely, C.N.C

So you bought a gigantic, on sale roast beef, did you? Want to know what to do with the leftovers so you can get every scrap out of it? Here then are four recipes that will get your leftover roast “cooking” again! Enjoy!


1. Roast Beef Soup

Serves 6

1 1/2 cups roast beef chopped

2 tablespoons olive oil

1 onion, chopped

1 clove garlic, crushed

6 cups beef broth

2 large carrots, peeled and sliced

2 large potatoes, peeled and diced

1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped fine

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

In a large soup pot, heat oil until hot, add onion and garlic. Cook until onion is clear. Add everything else and bring to a boil. Turn down, cover, and simmer until potatoes and carrots are done. About 45 minutes.


2. Open Faced Hot Roast Beef Sandwiches

Makes as many as you have leftovers for

This one is really simple! Toast sour dough bread, top with gravy and heated leftover roast beef, ta da! Just like in the diner. Serve with a nice big green salad.



3. Roast Beef Enchilada Casserole

Serves 6

2 cups leftover roast beef, sliced into thin strips

2 tablespoons olive oil

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 onion, chopped

2 green onions, chopped

1 teaspoon cumin

2 cloves garlic, peeled, minced

1 1/2 cups chunky salsa

6 corn tortillas

1 cup cheddar cheese, shredded

1/2 cup Greek yogurt

In a skillet, heat oil over medium high heat. Add peppers, onions, cumin, and garlic. Cook until onion is soft. Add beef, and 3/4 cup of salsa. Spoon the mixture in equal parts into each tortilla and wrap. Place in 11×7 prepared pan, side by side, seam side down. Spoon remaining salsa over all, cook for about 20 minutes in a 350 degree oven. Top with cheese, return to oven for 10 more minutes until cheese is melted. Serve with a dollop of Greek yogurt.



4. Beefy Fried Rice


3 cups cooked, cold brown rice

1 1/2 cups leftover roast beef, sliced thin

2 tablespoons olive oil

4 green onions, sliced including green

1 clove garlic, crushed

1/4 cup julienned carrots

1 teaspoon sesame seeds

1/8 teaspoon ground ginger

1/4 teaspoon freshly black pepper

2 teaspoons soy sauce

2 eggs, beaten

1 cup frozen peas, thawed (I like petite peas best)



In a large deep pan, or wok, heat oil over medium high. Add green onions, garlic, ginger, carrots, sesame seeds, and pepper. Cook until onions are clear. Add soy sauce and rice. Toss and stir for a few minutes (about three). Push rice to the side and pour two beaten eggs in center so you can scramble and cook them. Add peas and meat, heating through then serve!

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