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5 Ways To Recycle That Leftover Roast

By Sebrina Zerkus Smith |
It takes less meat than you think to make a tasty meal...without the waste.

Don’t think you have enough roast leftover for an entire meal? Think again. It takes less meat than you think to make a tasty meal...without the waste.

I must say I am a fan of the Crock-Pot. Not only does it use less energy than my oven, I can always count on it to give me a moist, juicy roast and make the clean-up easy.

But I can also almost always count on leftovers from a Crock-Pot meal, too. So I’ve been collecting some ideas of ways to reuse that leftover roast. Here are a few:

Use leftover roast in Fajitas or Tacos, or in a sandwich, like a New Orleans style Roast Beef Po’ Boy with homemade Debris Gravy. You have to serve this sandwich “dressed” which means with mayo, lettuce and tomato (maybe with a juicy slice of tomato from your garden!) But you could also use your leftover roast in a Homemade Vegatable-Beef Soup or Minestrone soup, too.

Or if you want something hot, try:

Pulled Beef Sandwiches

  • Take about 1/2 lb of leftover roast and pull apart using two forks until it is shredded.
  • Add 2 tablespoons of your favorite BBQ sauce and heat in the microwave if desired.
  • Serve on a bun. Makes about 4 portions.

Beef Stir Fry

  • 1-2 tablespoons of sesame oil
  • 6 green onions, chopped
  • 3 very thin slices of fresh ginger root
  • 2 cups of diced fresh veggies like green or red peppers, mushrooms, carrots
  • 1 cup of diced, cooked beef

Heat oil in wok until very hot. Add green onion and ginger and stir one minute. Add the rest of the veggies and cook for a minute or two until crisp tender. Then add the beef, just long enough to heat through. Season with chili pepper, soy sauce and garlic if desired. Serve over hot brown rice. Make about 4 portions.

Or you could try one of my all time favorites:

Sliced Beef Salad With Blue Cheese and Pecans

  • 1-2 cups of fresh lettuce (I like a crisp romaine, but choose any kind you like or that you grow in your garden)
  • 1 tomato, quartered
  • 2 or 3 very thin slices of leftover roast beef
  • 1-2 tablespoons crumbled blue cheese
  • 1 handful pecan pieces, lightly toasted if desired
  • 1 tablespoon olive oil
  • 1 tablespoon Balsamic vinegar
  • salt and pepper to taste

Mix the greens and tomato in a bowl. Drizzle with the oil and vinegar, and add a little salt and pepper if you like. Toss gently to coat. Sprinkle with blue cheese and pecans and put on serving plate. Lay beef slices across the top and enjoy. Makes 2 generous servings.

Stretching your meat budget will not only save on your grocery bill, but it will also cut back on your over all grocery spending and trips to the grocery store. See, you can reduce waste, and still eat well.

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