Leftover Pot Roast? Make The Most Of It With These Tips

Pot roast is a dish that reminds you of the comfort of home, almost like a juicy but simple pot of Bolognese. With an exemplary balance of meat and vegetables, the best way to describe the most dominant emotion after savoring the dish is: fulfilled. And to the relief of many, a well-made pot roast isn't rocket science. With a little effort (and a bit of patience) most people can nail this relatively straightforward dish unless you're making certain mistakes. One common challenge, however, is dealing with leftovers. 

Pot roast is typically designed to serve multiple people, and estimating the exact portions for a big gathering is a Sisyphean task because it depends on a kaleidoscope of factors. But if there's one nightmare you want to avoid, it's running out of food at a gathering. A dinner table without enough pot roast is just plain tragic, so we usually tend to go the extra mile by making a little too much.

The upside of having a mountain of leftovers is that pot roast is one of those rare dishes that only gets better with time. Not too much time though, since pot roast can turn on you fast if left out too long or not stored properly. So, if you want to enjoy those leftovers without a side of regret, make sure to refrigerate them the right way. To bear more glad tidings, there are multiple ways to use leftover pot roast. We thought we'd get you a list of recipes for each meal of the day.  

Breakfast hash is one of the best ways to reduce food waste, and it is especially accommodating of leftover pot roast. Because the meat is slow-cooked, it is already tender and infused with rich seasonings, so it crisps up beautifully in a hot skillet. Breakfast hash can be many things, so you can choose to toss in some classic russet potatoes or create an interesting amalgamation of flavors with sweet potatoes. Sweet potatoes would also be a good option if you're trying to minimize your carbohydrate intake since they are high in fiber and nutrients.

To create a nice contrast with soft potatoes, throw in some onions, peppers, or other vegetables of your choice. Just make sure they fall on the crunchier side for balance. You can finish it up with a nicely fried or poached egg on top. A sprinkle of cheese or fresh herbs can take the flavors even further. Hash with leftover pot roast is a breakfast dish that can be created with minimal effort, so it would make an ideal choice for busy mornings when you want something nutritious and satisfying without the wait. Though some hash recipes can be equally great for lunch or dinner. 

Sandwiched between slices of buttery, griddled bread, the tender, slow-cooked pot roast takes on a whole new life when paired with gooey melted cheese and caramelized onions. If you're wondering whether it's possible to create a patty melt without beef patties, well, it definitely is possible with pot roast. Just shred or slice the meat into thin, bite-sized pieces, and throw it in a skillet with a drizzle of oil or butter until it crisps slightly at the edges. You can add caramelized onions for extra depth and sweetness. When it comes to the choice of bread, pick rye for a classic touch. Or, sourdough works equally well.

On one slice of bread, layer a piece of cheese: Swiss, cheddar, or provolone all melt beautifully. Remember, cheese is the most important ingredient in a melt, so you cannot do without it. You can then pile on the warmed pot roast and onions. Since this is a breakfast dish, a fried egg, crispy hash browns, or even bacon or sausage can add extra texture and make it more appropriate for the first meal of the day. If you are more of a minimalist, just use a creamy potion of scrambled eggs. Let's be honest, breakfast never feels quite complete without eggs. Top it with another slice of cheese and the second piece of bread and grill till the cheese reaches an oozing texture and voila! Your pot roast patty melts will be ready to melt in your mouth.

Leftover pot roast might not scream "salad material," but there are so many ways to create fun and refreshing salad recipes with it. A good beef salad can be thrilling, especially during summer. If you're tossing one with a little pot roast, it pairs surprisingly well with earthy, green lentils. You can use this combination for a meal that's light (but not too light) for lunch. Do not hesitate to experiment with a variety of ingredients. There are only a few ways you can go wrong with salad, such as including too many wet ingredients. 

Because you already have lentils and meat at hand, try adding some arugula, romaine, or a mix of spinach and radicchio for extra freshness and crunch. This helps you avoid making the salad too mushy. For those who are okay with having onions for lunch, thinly-sliced red onions can add a nice kick to your salad and complement the combination of beef and lentils. If you tend to like your salad a little sweeter, add some dried cranberries, pomegranate seeds, or roasted sweet potatoes. You can finish with some crumbled bleu cheese or shaved Parmesan on top to add a touch of creaminess.

It's no surprise that the versatile quesadilla made it into our list of leftover tips. They are tasty, quick, and can be made with a variety of fillings. Pot roast makes for a great choice for this Mexican favorite. The best thing about pot roast quesadillas is they are easy to customize. You can keep them simple with the classic combination of beef and cheese by adding quesadilla cheese, flour tortilla, and butter. Or, you can load them up with a few extras like finely diced peppers (both red and green work for this one), some black beans, thinly sliced radishes, onions, and shredded cabbage or lettuce.

If you're someone who likes to spice things up, add a handful of chopped green chilies. Or, just sprinkle a garnish of cilantro before rolling them up. The addition of fresh vegetables will keep your quesadilla from getting too heavy and also stop you from feeling groggy once you return to your work desk. You can pair your pot roast quesadillas with a nicely seasoned, tangy sour cream or fresh guacamole.

Leftover pot roast is practically made for beef stew. It is already packed with the slow-cooked flavor that's required for a satiating bowl of stew. All you need to do is cut the roast into cubes. Don't worry about them being perfectly uniform, since this is meant to be a more rustic dish. Plus, you can skip the long simmer and whip up this recipe in less than 30 minutes since the meat is already cooked. Start by sautéing onions, garlic, and carrots in a pot with a bit of butter or oil, then toss in some cubed potatoes. You can also pick the vegetables according to your liking. But instead of relying on just broth, it might be a good idea to deglaze the pot with a splash of red wine.

A mix of beef stock, thyme, garlic, and Worcestershire sauce, with a touch of tomato paste can be a wonderful combination for stew and will give it a rich foundation. Once everything is bubbling away, stir in the leftover pot roast and let it warm through to soak in the flavors. You can serve the stew with a nicely toasted slice of bread or over mashed potatoes. 

Whether you choose to make a quick breakfast hash to use leftovers as soon as possible or simmer them in a sumptuous pot of stew, there are myriad of ways to transform leftover pot roast into a completely new dish. So, the next time you're stressing over portions for a dinner party, remember, you can always repurpose it the next day with a whole host of fun possibilities.