Left over Pot Roast

Michael "Dog3" Lonergan said...

Quoted message said:

I've got a left over chuck roast I made pot roast out of a couple of
days ago. Actually I had 2 chuck roasts and made them both. 1 roast is
left over. This is what I'll be doing with the one in the fridge. I
saved all the juices from the roasts and will be using them in the
recipe. Any variations of mine will be in parenthesis.

Leftover pot roast boeuf bourguignon
from astray.com

Yield: 6 servings

2 tablespoon Butter
1 Onion
4 cup Sliced mushrooms (1 lb more or less)
1 Garlic clove, minced
Salt (Kosher)
2 cup Red wine
1 Bay leaf
1 teaspoon Cornstarch
Water
2 tablespoon Fresh thyme
2 cup Beef broth; see * Note
3 ½ cup Cubed leftover pot roast (to 4 cups)
1 Tomato - peeled, seeded, and diced
1 Bag Egg noodles - (extra wide egg noodles)

* Note: If you have leftover roasting juices from the pot roast, remove
the fat and add up to 1 cup of the juices when you add the beef broth
for richer flavor.

Halve onion and slice into thin strips. Melt butter in large skillet and
add onion, mushrooms, garlic and pinch of salt. Cook over medium-high
heat until onion softens, about 5 minutes. Add wine and bay leaf. Cook
over medium-high heat until 3/4 of liquid is gone, 20 to 25 minutes.
Dissolve cornstarch in 1 tablespoon water. Add thyme, beef broth and
dissolved cornstarch. Simmer 10 minutes. Stir in pot roast and tomato
and simmer 10 to 15 minutes, stirring occasionally. Meanwhile, cook egg
noodles in plenty of boiling salted water until just tender to the bite,
about 10 minutes. Yields 4 to 6 servings.

Each of 6 servings: 530 calories; 451 mg sodium; 112 mg cholesterol; 19
grams fat; 53 grams carbohydrates; 26 grams protein; 1.20 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook
by Lynn Thomas - [email hidden] Converted by MM_Buster v2.0l.

Michael

Put the red wine and cubed leftover roast in the fridge to re-marinate
overnight! Then proceed?

Andy

Andy <q> news:[email hidden]:

Quoted message said:

Michael "Dog3" Lonergan said...

Quoted message said:

I've got a left over chuck roast I made pot roast out of a couple of
days ago. Actually I had 2 chuck roasts and made them both. 1 roast is
left over. This is what I'll be doing with the one in the fridge. I

Put the red wine and cubed leftover roast in the fridge to re-marinate
overnight! Then proceed?

Andy

I've never marinated meat that has already been cooked. I'm not sure it
would benefit in any way but I'm certainly open to trying it.

Michael
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Michael 'Dog3' Lonergan said:

I've got a left over chuck roast I made pot roast out of a couple of days
ago. Actually I had 2 chuck roasts and made them both. 1 roast is left
over. This is what I'll be doing with the one in the fridge. I saved all
the juices from the roasts and will be using them in the recipe. Any
variations of mine will be in parenthesis.

Leftover pot roast boeuf bourguignon

<snipping>

*Now* you post this 😉

Having leftover pot roast too, but not like this. Saved this for future
use, thanks 🙂

--
Cheers
Chatty Cathy

Michael "Dog3" Lonergan said...

Quoted message said:

Andy <q> news:[email hidden]:

Quoted message said:

Michael "Dog3" Lonergan said...

Quoted message said:

I've got a left over chuck roast I made pot roast out of a couple of
days ago. Actually I had 2 chuck roasts and made them both. 1 roast

is

Quoted message said:

Quoted message said:

Quoted message said:

left over. This is what I'll be doing with the one in the fridge. I

Put the red wine and cubed leftover roast in the fridge to re-marinate
overnight! Then proceed?

Andy

I've never marinated meat that has already been cooked. I'm not sure it
would benefit in any way but I'm certainly open to trying it.

Michael

By the same token, I've never heard of turning left over pot roast into
that dish.

Do it your way and report back?

Andy

Michael \'Dog3\' Lonergan said:

Andy [censored] flushed:

Quoted message said:

I've got a left over chuck roast I made pot roast out of a couple of
days ago.  Actually I had 2 chuck roasts and made them both.  1 roast is
left over.  This is what I'll be doing with the one in the fridge.  I
Put the red wine and cubed leftover roast in the fridge to re-marinate
overnight! Then proceed?

I've never marinated meat that has already been cooked. I'm not sure it
would benefit in any way but I'm certainly open to trying it.

I definitely don't see the point in re-stewing stewed meat... double
duh And then marinating already stewed meat... triple duh!

I'd not want to eat anything coming out of Andy's kitchen... from what
he's described it's exactly what folks flush down their terlit.

I really don't understand all yoose having problems with what to do
with left over pot roast... pot roast freezes very well... slice it
before freezing, instant pot roast sammiches, yum! Sauerbraten is
time consuming so when I make it I make a lot... the extra gets sliced
and frozen with some gravy in portion sized containers, excellent just
heated through for open faced sammiches

Why would any normal brained person even think to remarinate and
recook already cooked sauerbraten... or any stewed meat... sounds
exactly like a exercise in making [censored], literally. I mean you can
just eat it and next day when you take a dump you'll have created
Andy's recipe, and no pot to wash. LOL

Sheldon

Chatty Cathy said:

Michael 'Dog3' Lonergan said:

I've got a left over chuck roast I made pot roast out of a couple of days
ago.  Actually I had 2 chuck roasts and made them both.  1 roast isleft
over.  This is what I'll be doing with the one in the fridge.  I saved all
the juices from the roasts and will be using them in the recipe.  Any
variations of mine will be in parenthesis.

Quoted message said:

Leftover pot roast boeuf bourguignon

<snipping>

*Now* you post this 😉

Having leftover pot roast too, but not like this. Saved this for future
use

Why??? Oh, didn't you say you're having sceptic problems...

Sheldon

Sheldon said:

Why??? Oh, didn't you say you're having sceptic problems...

I love you too Sheldon 😉
--
Cheers
Chatty Cathy

Sheldon said...

Quoted message said:

Why would any normal brained person even think to remarinate and
recook already cooked sauerbraten... or any stewed meat... sounds
exactly like a exercise in making [censored], literally. I mean you can
just eat it and next day when you take a dump you'll have created
Andy's recipe, and no pot to wash. LOL

Sheldon

Sheldon, feel free to run with it!

Andy

Sheldon said:

Quoted message said:

I really don't understand all yoose having problems with what to do
with left over pot roast... pot roast freezes very well... slice it
before freezing, instant pot roast sammiches, yum! Sauerbraten is
time consuming so when I make it I make a lot... the extra gets sliced
and frozen with some gravy in portion sized containers, excellent just
heated through for open faced sammiches

Sheldon

I can't think of a single instance where I couldn't find *something* yummy
to do with leftover pot roast! Or leftover chicken, for that matter.

Jill

Sheldon <[email hidden]>
news:[email hidden]:

Quoted message said:

I really don't understand all yoose having problems with what to do
with left over pot roast... pot roast freezes very well... slice it
before freezing, instant pot roast sammiches, yum! Sauerbraten is
time consuming so when I make it I make a lot... the extra gets sliced
and frozen with some gravy in portion sized containers, excellent just
heated through for open faced sammiches

I don't have a problem with finding something to do with left over pot
roast. I know it freezes well and I'm quite familiar with the sandwiches
and Sauerbraten. OTOH, I want something different for a change.

Michael

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Michael \'Dog3\' Lonergan said:

Sheldon <[email hidden]>news:[email hidden]:

Quoted message said:

I really don't understand all yoose having problems with what to do
with left over pot roast... pot roast freezes very well... slice it
before freezing, instant pot roast sammiches, yum!  Sauerbraten is
time consuming so when I make it I make a lot... the extra gets sliced
and frozen with some gravy in portion sized containers, excellent just
heated through for open faced sammiches

I don't have a problem with finding something to do with left over pot
roast.  I know it freezes well and I'm quite familiar with the sandwiches
and Sauerbraten.  OTOH, I want something different for a change.

Force meat >>> kreplach.

Grind pot roast with a little raw onion, and black pepper, blend with
a little chicken schmaltz, an egg, and stuff into kreplach dough
wrappers... or make into k'nishes, mixed half n' half with kasha >>
k'nishes to die for.

http://www.jewish-food.org/recipes/knismisc.htm

http://www.jewish-food.org/recipes/kreplach.htm

Sheldon

Sheldon <[email hidden]>
news:[email hidden]:

Quoted message said:

Force meat >>> kreplach.

Grind pot roast with a little raw onion, and black pepper, blend with
a little chicken schmaltz, an egg, and stuff into kreplach dough
wrappers... or make into k'nishes, mixed half n' half with kasha >>
k'nishes to die for.

http://www.jewish-food.org/recipes/knismisc.htm

http://www.jewish-food.org/recipes/kreplach.htm

Hmmm... those are great ideas. Thanks. It never entered my mind. I
already have both sites bookmarked but thanks for posting them anyway. I
haven't made k'nishes in ages.

Michael

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