Leftover Pot Roast Recipe

Leftover Pot Roast Recipe

Non Veg 19 Last Update: Jun 14, 2024 Created: Jun 14, 2024
Leftover Pot Roast Recipe
  • Serves: 5 People
  • Prepare Time: 10 min
  • Cooking Time: 30 min
  • Calories: 450
  • Difficulty: Easy
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Imagine a perfectly cooked pot roast, tender and juicy, but you have more than your family can devour in one sitting. Fear not! Leftover pot roast is a culinary gift, offering a treasure trove of possibilities for delicious and creative new meals. This recipe guide will transform your leftover pot roast into exciting dishes that are sure to tantalize your taste buds. From hearty and comforting soups to flavorful sandwiches and satisfying casseroles, we'll show you how to stretch your pot roast further, minimizing food waste and maximizing mealtime fun.

Ingredients

Directions

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, melt butter. Add onion and celery and cook until softened, about 5 minutes.
  3. Stir in shredded pot roast, cream of mushroom soup, and milk. Season with salt and pepper to taste.
  4. Fold in cooked potatoes and pour the mixture into the prepared baking dish.
  5. Sprinkle with shredded cheddar cheese.
  6. Bake for 30 minutes, or until bubbly and golden brown.
  7. Let cool slightly before serving.

Leftover Pot Roast Recipe



  • Serves: 5 People
  • Prepare Time: 10 min
  • Cooking Time: 30 min
  • Calories: 450
  • Difficulty: Easy

Imagine a perfectly cooked pot roast, tender and juicy, but you have more than your family can devour in one sitting. Fear not! Leftover pot roast is a culinary gift, offering a treasure trove of possibilities for delicious and creative new meals. This recipe guide will transform your leftover pot roast into exciting dishes that are sure to tantalize your taste buds. From hearty and comforting soups to flavorful sandwiches and satisfying casseroles, we'll show you how to stretch your pot roast further, minimizing food waste and maximizing mealtime fun.

Ingredients

Directions

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, melt butter. Add onion and celery and cook until softened, about 5 minutes.
  3. Stir in shredded pot roast, cream of mushroom soup, and milk. Season with salt and pepper to taste.
  4. Fold in cooked potatoes and pour the mixture into the prepared baking dish.
  5. Sprinkle with shredded cheddar cheese.
  6. Bake for 30 minutes, or until bubbly and golden brown.
  7. Let cool slightly before serving.

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