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On New Year's Eve, I used my turkey roasting pan made a huge Bottom Round Roast with potatoes, celery, onions, mushrooms, and carrots. I'd never made a Bottom Round Roast; always been a Chuck Roast kid of gal. My son isn't a fan of chuck roast and it doesn't make good lunch meat, so I rolled the dice and bought a Bottom Round Roast. All the recipes say to brown it off and then braise in the oven fully submerged in liquid. Well, a turkey roaster holds A LOT of water. I cooked it to medium temperature and it was hard as a rock, so I put it back in the 250 degree oven for a couple more hours. I'd seasoned the water but this roast did not release a ton of juice so the au jus was just plain watery.
The veggies sort of slowly boiled and the meat had a good flavor, so we ate pot roast the next night. I tried to play it off, because holy cow there was a ton of this stuff, but in the end it just wasn't that good. So I started out the New Year with a giant pan of not so good pot roast.
Here's what I did with it...
- Drained about a quart of the au jus and froze it
- Used another quart of the au jus and made a big batch of brown rice, which we then curried with coconut milk.
- Pulled out the potatoes, ran them through a quick chop in the food processor and made hash browns.
- Thinly shaved about a pound of the roast beef and made sandwiches
- Cubed another pound of meat and made some brown gravy for beef gravy over toast
- Made a cream of celery and carrot soup with goats milk
- Sauteed the mushrooms with a little butter and wine and used them as a side dish
All in all, not a bad beginning to my repurposed life! So friends, if you ever find yourself wondering what to do with left over pot roast, here are some ideas!
