See that little fleck on the red potato in the picture? It's a piece of rosemary, leftover from slow cooking a pot roast. Because I used dried herbs, red wine and aromatics when cooking the chuck roast in my dutch oven, the resulting broth was so flavorful that I didn't want to waste it.
So after a day or so of noshing on the roast itself, I decided to stretch it further and transform the meal into a flavorful beef stew. Except it was a hundred times better than normal beef stew because the meat was melt-in-your-mouth tender.
I only had to add in homemade beef stock, chopped fresh veggies like carrots, red potatoes and green beans, then sprinkle in a few more spices. To make it a soup instead, simply pour in more broth. If you have leftover pot roast hanging around, this is super easy to make and the homemade broth is nourishing to your body!
And if your fridge is lacking tender, home-cooked pot roast, then this is the perfect excuse to make some. I promise you won't regret it. This is my new favorite comfort food meal.
Leftover Pot Roast Stew
Make your leftover pot roast do double duty by transforming it into a beef stew using homemade beef stock, fresh veggies and spices. This melt-in-your-mouth and flavorful stew is a great excuse for making extra pot roast.
Serves: 4-6 (depending on how much beef is leftover & the appetite!)
Leftover pot roast in it's original broth, shredded (like this pot roast recipe)
4-6 cups of homemade beef stock (get my recipe here)
4-5 medium red potatoes (unpeeled), washed and chopped
3-4 carrots, peeled and and chopped (save the scraps for making stock)
1 lb of green beans, ends removed & cut in half
Sea salt, to taste
Cracked black pepper, to taste
-use organic and/or local ingredients whenever possible
enameled cast-iron dutch oven or stainless steel stock pot with lid
Want more real food & gadget recommendations? Check out my shop page.
If it's not already in a dutch oven or stock pot, place the leftover roast with it's original broth and veggies in a pot on the oven and turn the heat to medium low. Add in enough homemade beef stock to reach your desired broth level. (If the beef stock is gelatinous, it will melt as it heats).
Wash and chop the potatoes, carrots and green beans. Increase the heat to medium or medium-high and add in the potatoes and carrots. When the stew reaches a low boil, reduce the heat to low and cover.
Cook for 20-30 minutes and then throw in the green beans. Stir, replace the lid and cook for another 20-30 minutes or until the potatoes and green beans are fork tender. Taste the stew and add sea salt and pepper to taste. If your stock was homemade, you may have to add more salt.
Notes & Tips
It's important to use a good pot roast recipe the first time around so the original beef broth has lots of flavor. Try to find a recipe that uses herbs, onions and wine OR one with plenty of seasoning like onion soup mix. The "pot roast to die for" recipe from this book is one of my favorites.
I'd like to hear from YOU!
What are your favorite veggies to put in beef stew?
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This post has been shared at Mostly Homemade Mondays, Inspire Me Mondays, and Mom 2 Mom Monday Link-Up, Worthwhile Wednesdays, The Wednesday Roundup, Wednesday Whatsits, Whimsy Wednesday, and Full Plate Thursday.
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