Leftover Pot Roast Recipes – How to Stretch a Roast

Are you looking to stretch your grocery budget? These leftover pot roast recipes will stretch one roast into several meals, without getting bored of the same leftovers.

Are you looking to stretch your grocery budget? These leftover pot roast recipes will stretch one roast into several meals, without getting bored of the same leftovers.  #leftovers #potroast #leftoverpotroast #mealswithleftovers #makeitstretch #frugal

Leftover Pot Roast Recipes

In this economy, it is important to use up everything that you have. Many people waste a lot of food, just by throwing it away when they are tired of eating it. Sometimes you put it away in the freezer, with good intentions of using it later….but I prefer to use it up right away, if possible.

This is an example of what I recently did with a family size roast. We butcher our own beef and I usually get my roasts cut to 2-3 pounds each, so that is the size roast that I used. It was a nice, meaty roast, not a bone in one. We stretched this roast to be 3 different (and delicious!) meals.

Day 1 – French Dip Sandwiches

Put the roast in the crockpot (frozen) in the morning with plenty of water and seasonings (I use a steak seasoning blend). Cook the roast all day and that evening on low so it’s nice and tender.

–If you haven’t done a roast in the crockpot before you may want to check out this article on making Shredded Beef.

For our first meal, we enjoyed the shredded roast on buns and used the broth that the roast simmered in for dipping (french dip sandwiches). Serve alongside some fresh vegetables or Homemade Tater Tots.

Save all of the leftover broth and beef to be used in meals for the next few days.

Day 2 – Beef and Vegetable Soup

For our second day of roast, I used the crockpot and made a beef/vegetable/noodle soup.

I used approximately 1/2 of the beef that was left and added in some vegetables, beef broth, seasoning and water. Let everything cook together on low, all day in the crockpot. About an hour before serving it, I added in some small alphabet noodles that I had on hand.

For my vegetables, I used one small summer squash (leftover from garden), fresh mushrooms, carrots, leeks, onion, celery, and potatoes. You can use any combination of vegetables that you like or have on hand.

–If you happen to have lots of summer squash on hand, shred up the extras while you are making this dinner and either make Cheddar Yellow Squash Biscuits for a side or Yellow Squash Chocolate Doughnuts for dessert.

roast

Day 3 – Chinese Shredded Beef

For our third day of roast, I’m making Shredded Beef. This is a recipe that I got from an old friend and it is a great way to serve up the leftover shredded beef with a Chinese twist.

Mix together the following ingredients in a saucepan until boiling:

  • 2 T. sugar
  • 4 T. soy sauce
  • 4 tsp. minced green onion
  • 2 tsp. minced garlic
  • dash of pepper
  • 2 T. sesame seeds
  • 1 T. cooking sherry
  • 1 T. sesame oil

(I added in about 1/4 – 1/2 cup beef broth also, as I had more than 1 lb. of meat)

Then add in 1 lb. of the leftover cooked meat (roast). Cook until the meat is warmed through and serve over rice.

–Make this meal even easier by using Cook Ahead Freezer Rice

Need to print this to add to your Recipe Binder? Get the recipe below:

Chinese Shredded Beef

Ingredients

  • 2 T. sugar
  • 4 T. soy sauce
  • 4 tsp. minced green onion
  • 2 tsp. minced garlic
  • dash of pepper
  • 2 T. sesame seeds
  • 1 T. cooking sherry
  • 1 T. sesame oil
  • 1 lb cooked meat pot roast

Instructions

  1. Mix together the following all of the ingredients, except the roast, in a saucepan until boiling.
  2. Then add in 1 lb. of the leftover cooked meat (roast)
  3. Cook until the meat is warmed through and serve over rice.

Hopefully, this will give you some ideas on how to stretch a roast the next time you cook one up!

After serving these meals for three nights in a row, we still had enough leftover of the soup and Chinese Beef and Rice meal to enjoy for lunches for two days!

More Ideas for Leftovers

Looking for more creative ways to stretch your grocery budget? Check out these ideas for using leftovers:

Creative Ways to Use Leftovers

No Food Waste: How to Use All of Your Food Scraps

Must Try Cheap and Easy Recipes With Ground Beef

How to Cook a Whole Chicken Easily and What to Do With It

Turkey and Feta Quesadillas Using Leftover Turkey

Stretching a Buck Lasagna

Money Saving Meals With Dried Beans

Looking for even more ideas on saving money?

What’s your favorite way to use leftover pot roast?

mombio (1)

This post with Leftover Roast Beef Recipes was originally published on Little House Living in November 2011. It has been updated as of November 2019.

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32 Comments

  1. You know… I don’t think I’ve ever done that. I’ll usually take the roast out of the water and serve with veggies and if there is any leftovers…we’ll have sandwiches for lunches until it is gone. ..and I’ve always tossed the water. What was I thinking?
    If nothing else, I could strain it for beef broth to make a soup stock later, duh!

    Thanks for posting this.

    Pat

    1. Why add water to a roast particularly as it has moisture in it being put in the slow cooker/crockpot when frozen.
      I leave mine on low from4pm to 7am and it cooks in its own juices from which I then make a gorgeous thick rich gravy. This as a leftover can be thinned into a soup.

  2. You know… I don’t think I’ve ever done that. I’ll usually take the roast out of the water and serve with veggies and if there is any leftovers…we’ll have sandwiches for lunches until it is gone. ..and I’ve always tossed the water. What was I thinking?
    If nothing else, I could strain it for beef broth to make a soup stock later, duh!

    Thanks for posting this.

    Pat

  3. I like these ideas! We will often stretch ours by throwing in a sandwich night or (in the summer) a steak salad night.

  4. I like these ideas! We will often stretch ours by throwing in a sandwich night or (in the summer) a steak salad night.

  5. We’re having roast tonight for dinner (day 1) and I was going to shred the leftovers for tacos or sandwiches; however, I like your oriental twist and I just recently got my first bottle of fermented soy sauce. It looks like your recipe will be day 2 :).

  6. We’re having roast tonight for dinner (day 1) and I was going to shred the leftovers for tacos or sandwiches; however, I like your oriental twist and I just recently got my first bottle of fermented soy sauce. It looks like your recipe will be day 2 :).

  7. Your way of stretching a roast is very close to the way I make mine go for 3 or 4 meals. I serve a family of 4. I buy a roast that is as close to 5 pounds as I can get. Almost always it is nearly 6 pounds and bone free. I use a chuck roast for the best flavor and will not pay more than $2.00 a pound. (that is my personal price limit)
    I season the roast with a bit of salt and pepper on all sides. Then I take 1 or 2 (depending on size) onions and slice them thin into rings. Lay these onions on the bottom of the crockpot. Then put the seasoned roast on top of this. Now, because my family loves the flavor I add a packet of onion soup mix to a large family size can (or use 2 cans) of cream of mushroom soup. Pour over the top of the roast and cook on high for 6 hours or so. Do not remove the lid.
    The first night we have roast, mashed potatoes, gravy, and what ever veggie I happen to have. I make my husband a lunch plate of left overs and take the rest of the roast to the fridge.
    The first day of left overs is super simple. About 2 cups of the roast cut up into bite size pieces. I make a gravy with beef broth….add the roast beef to the gravy and serve over rice. We call this ‘beef tips’ and rice. My family loves this with salad and rolls.
    The next meal I make is soup. My family loves a vegetable beef soup. I use about 2 cups of meat to make my soup with more beef broth, canned tomato juice and frozen veggies. Serve with corn bread this is very filling and flavorful.
    All of these other meals will have enough left over for my husband’s lunch the next day.
    Usually there is enough for a few sandwiches too. I have been known to make hash from the last bit of roast.

  8. Your way of stretching a roast is very close to the way I make mine go for 3 or 4 meals. I serve a family of 4. I buy a roast that is as close to 5 pounds as I can get. Almost always it is nearly 6 pounds and bone free. I use a chuck roast for the best flavor and will not pay more than $2.00 a pound. (that is my personal price limit)
    I season the roast with a bit of salt and pepper on all sides. Then I take 1 or 2 (depending on size) onions and slice them thin into rings. Lay these onions on the bottom of the crockpot. Then put the seasoned roast on top of this. Now, because my family loves the flavor I add a packet of onion soup mix to a large family size can (or use 2 cans) of cream of mushroom soup. Pour over the top of the roast and cook on high for 6 hours or so. Do not remove the lid.
    The first night we have roast, mashed potatoes, gravy, and what ever veggie I happen to have. I make my husband a lunch plate of left overs and take the rest of the roast to the fridge.
    The first day of left overs is super simple. About 2 cups of the roast cut up into bite size pieces. I make a gravy with beef broth….add the roast beef to the gravy and serve over rice. We call this ‘beef tips’ and rice. My family loves this with salad and rolls.
    The next meal I make is soup. My family loves a vegetable beef soup. I use about 2 cups of meat to make my soup with more beef broth, canned tomato juice and frozen veggies. Serve with corn bread this is very filling and flavorful.
    All of these other meals will have enough left over for my husband’s lunch the next day.
    Usually there is enough for a few sandwiches too. I have been known to make hash from the last bit of roast.

  9. I always use my leftover roast to make chili. Shredded roast is way better than ground beef in a nice, hearty chili and if you serve the chili over macaroni noodles one night, hot dogs the next and macaroni noodles again the next, you can get several meals out of one roast.

    1. Dyreka you forgot to mention HAYSTACKS!!!!!!! Corn chips (whether tortilla chips or fritos is a personal preference) chili, sour cream lettuse tomato, olives cheese and maybe a little bit of ranch.
      If I have a beef roast I’ll actually make either a standard pot roast or I’ll add a packet of ranch seasoning and then just shred it and use it with anything from sammies to taco meat or even nacho topping 🙂

  10. I put the roast into the crock pot with a packet of onion soup mix and 3 cups water. I cut up 8 potatoes and 8 carrots, as our family likes to have LOTS of veggies, but little meat. The leftover meat along with the broth gets put into the crockpot the next day with a bag of frozen mixed veggies. I then shred the meat, and add flour to make a thick gravy and we have this ‘stew’ served over biscuits. (My frozen mixed veggies are from leftovers. If/when I have leftover veggies from a meal, I spoon the extras in to a pint size freezer bag. When I need frozen mixed veggies, they are available!)

    1. Patty thank you for sharing the left over veggie tip. I thought I was frugal until I read that, but I truly will be now..ha ha..

  11. This is similar to what I do with a roast or pork loin that we purchase. I use the broth for soup, we get a few days of meals from it to feed 5 of us, and it really lasts, especially when using rice and making a lasting dish. We dont’ do the chinese one, but we do use a Cuban styled rice dish–hubby is Cuban so it works for us. Also use the broth to cook black beans or red beans for extra flavor to add in with rice and veggies and the meat–it’s great!

  12. I do the same thing with roasts – crock pot all day with water and my magic blend of spices. I do this with both beef and pork roasts. We’ll usually have it for dinner the first round on rolls with BBQ sauce – similar with the leftovers. It’s just the two of us, so a roast lasts a long long time!

  13. I add some Barley to my roast in the crockpot, along with the onion soup mix, cream soup, carrots and potatoes. The leftover ‘gravy’ or broth as you will, with the remaining barley is an easy base for a soup or stew and can also be frozen to make up a soup quick another time…

  14. We are doing the same this week with Pork Loin. Last night I sauteed it in seasonings and put it in the crockpot with a bottle of beer. We used the meat for tacos and I put some in the kids thermoses with cheese for lunch today. Tonight, we’ll use some of the meat for sauerkraut and pork over mashed potatoes (YUM!) and one of my favorite meals of all time. If there is any left, we’ll put it in a skillet with BBQ sauce and have pulled pork sandwiches. Not too bad for a 5lb ($13) cut of meat.

  15. I Have a question. Where do you find alphabet noodles? I Love them, but haven’t been able to find them anywhere here (BC Canada), or even while shopping in the US, for nearly 5 years now. And I Just love them!

  16. So many great ideas for meal ideas on using up a roast. I like the first meal to be with mashed potatoes & gravy plus a veg, and often will reheat it to have an “instant replay” the next night. Getting a little tired of it by then so stick it in the fridge but about 2 or 3 days time then I make Shepherd’s pie using the beef cut up in bits, gravy, sliced carrots & fzn peas. I use the leftover mashed potatoes on the top and bake. I always make extra mashed potatoes knowing a pie is coming. I don’t make my pot roast with water as it thins down the gravy flavor, and often use an envelope of dry onion soup mix on top for extra flavor to the gravy, but if there is any left (along with the gravy) soup is the next thing to make with the final leftovers. Great Post – thank you!

  17. I always bake a roast in the oven the first time around with potatoes and onion and carrot. Leftovers from that are diced very small and lots of raw onion and potatoes added, pan fried to make a delicious hash! Always have some hash left so have a egg scramble with the hash for the third meal. The broth or juice from the original roast is saved for a soup base.

  18. Stretching a roast. We vary the meals. Usually dry roast in the oven.. this helps heat the house as we are frugal with using our electric heat. My husband also doesn’t like food from the crockpot. In the summer it goes on the grill. The first meal is used in a traditional meal, the second will either be Chili, Beef Stroganoff or burritos, third might be beef Barley Soup or Stir Fry. I will add that buying a whole boneless roast to use as Sandwich meat is heather & less expense than purchasing slice deli meat. (we will occasionally purchase organic deli meat when we are traveling long distance by car) Cindy from “He Gives Us Strength” I sign up for your email. I like your blog 🙂 Chris

  19. I like to take a bit of the roast shredded or sliced
    about 2-4 bell peppers, yellow and green usually
    and 1 small/medium purple onion,
    slice the peppers and onions into strips and cook in a frying pan add the roast or beef and make fajita’s with soft taco shells.

  20. I choose my meats with the intent of stretching them out at least three meals. Not only does it keep the budget in line, it’s great for busy work week days. I usually chop up at least half the roast to use in place of ground beef for meals such as shepherds pie, tacos, even spaghetti. The list is nearly endless.