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An Idea For Leftover Beef Pot Roast

Updated on November 18, 2011
Throwing it all together
Throwing it all together
Prepared horseradish is great for beef dishes
Prepared horseradish is great for beef dishes
Checking on it
Checking on it
Served up, hearty and delicious
Served up, hearty and delicious

I don't know what you exactly call this. I call it chipped beef. But I'm sure it probably has another name.This is either like a hearty stew on bread, or a thick soup eaten with a fork. Who knows? What matters to me is that it's quite good. At least my wife and I enjoy this dish quite a bit, especially now as the colder months start kicking in.

This dish is something made out of leftover pot roast—which does actually happen in our house sometimes. That is, having some leftover. The other night I made a Dr. Pepper braised pot roast dinner, and considering it was a sizely chunk of meat, there was plenty left to work into this leftover dish.

But enough about what to call this thing, here's how to make it.

3-4 cups cut up leftover pot roast
1 medium onion, halved and sliced
1 green pepper, cut into 1/2" slices
4 oz. can sliced mushrooms, drained
1 cup beef bouillon
1 cup white zinfandel
1 tbsp prepared horseradish
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp minced garlic
1 tsp oregano
1 tsp Italian seasoning
1 tsp thyme
1/4 tsp pepper
See below for final ingredient

The final ingredient is simply a can of vegetable. You can choose any vegetable you like. For ours this time around we used 1 can of French style green beans. But really this is a free for all.

Heat oil in a large, deep skillet. Add onions and green pepper, and cook until the onions are translucent. Add the mushrooms to the mix and cook for a couple minutes more. Add in the leftover beef and just cook it enough to get it warmed up a bit. Then add the bouillon, white zinfandel, horseradish, Worcestershire, soy sauce, garlic, and herbs and seasonings. Finally add your can of vegetables. Bring the entire mix to a boil, then reduce heat, cover and simmer for about 35-50 minutes.

When it is done cooking, make a rue (simply a mix of water and flour or corn starch), and add it to the mixture. Stir until it is thick and bubbly. Remove it from the heat, and serve the mixture over slices of bread.

I should only add that sometimes I use a can of beef broth in lieu of beef bouillon. It just depends. You can use whatever you prefer.

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    • Springboard profile image
      Author

      Springboard 5 years ago from Wisconsin

      Tom and Beth, thanks for stopping in.

    • Beth100 profile image

      Beth100 5 years ago from Canada

      My oh my!!! This is great!! I usually use fresh beef and slice it up into a similar dish but have never added wine into it. I must try this!! Yum!!

    • profile image

      Tom Hellert 5 years ago

      Spring,

      Thanksgiving was good at mom in laws both her and my wife both make the stuffing especially well, unfortunately-I like it alot.

      TH

    • Springboard profile image
      Author

      Springboard 5 years ago from Wisconsin

      Nor on mine for at least a little while. Course, turkey will soon be on the short list as well. :)

    • tom hellert profile image

      tom hellert 5 years ago from home

      Spring,

      after my thanksgiving dinner, so pot roast is not on my radar right now

      TH

    • Springboard profile image
      Author

      Springboard 5 years ago from Wisconsin

      I thought I tasted magic marker when I was eating mine. :) Thanks for stopping in. Always nice to hear from you Hello.

    • Hello, hello, profile image

      Hello, hello, 5 years ago from London, UK

      It sounds great and has written 'must try' all over it.

    • Springboard profile image
      Author

      Springboard 5 years ago from Wisconsin

      Tom, I'm with you on the spicy thing. Horseradish, to me, is more of a quick hit rather than a lingering bite, and in this recipe you don't feel the heat at all. But I can certainly attest to saying if it makes your stomach rumble, don't eat it. :)

      Speaking of spicy, I've still got my brother-in-law on my s**t list for a little speck of hot sauce he gave me once to try. It was the tiniest drop of the stuff, and I swear it damn near killed me. lol

      Zzron, wives? Did you mean to pluralize that? Yeesh, if so I give you much credit. I have enough to just deal with one! In fact, I'm praying she doesn't also happen along my comment here. :)

    • zzron profile image

      zzron 5 years ago from Houston, TX.

      Cool recipe. I will have to have my wives try that. I have always been a meat and potatoes man myself.

    • tom hellert profile image

      tom hellert 5 years ago from home

      spring,

      i dont do horseradish-spicy - hot food dont mix well with me- when I have chicken wings - you may call them buffalo wings but here in Buffalo they are just wings- on the wings i go with BBQ or mild never hot/// so horeradish too spicy for me...

      TH

      too spicy-

    • Springboard profile image
      Author

      Springboard 5 years ago from Wisconsin

      Drbj, simple is just the way I like it. :) I'm a simple man. I don't know how many times I'll look at a recipe with a gazillion steps, then exclaim, "I'm not doing all that." I then spend a bit of time breaking it all down, and putting it all back together into easier steps. It doesn't always turn out. But often times it does. Though I'm sure there are some chefs out there that would scoff and call me lazy and call my result gruel.

      Tom, no horseradish? Surely you jest. Horseradish and beef just go together. But I like your idea just as well...and sometimes I'll make that as well. Gosh, there are so many ways to cook things, it just keeps my time in the kitchen loads of fun.

    • tom hellert profile image

      tom hellert 5 years ago from home

      I dont do horesradish, old pot roast - i like turning it into shaved beef n gravy or a shaved beef BBQ dish or maybe some stew...mmmmm stew.

      TH

    • drbj profile image

      drbj and sherry 5 years ago from south Florida

      I really do like your main meal recipes, Jim. They are simple, easy and I swear I can smell the tantalizing aroma as I view your photos.