I love a good pot roast. There is something so simplistic about it, and it a wonderful comfort food. However, with it just being the two of us, any time I make pot roast, we end up with so many leftovers that we get sick of pot roast by the time that we are finished eating them all. I decided to come up with a new recipe that utilized the leftovers, and was able to be frozen so we could space out our red meat intake a bit; we try to only eat it once a week. I also wanted it to be made in the same pot that we roasted our pot roast in, so I didn’t have to dirty any more dishes. I came up with a beef stew that might be even better than the original meal. I topped the stew with rounds of puff pastry, which makes it reminiscent of a beef pot pie.
I would say that I usually have about a pound and a half to two pounds of meat leftover. I remove all of the solids from the pot, and shred it all into bite-sized pieces. You are the ready to start.
Leftover Pot Roast Stew
- leftover pot roast, including vegetables and juices. //My favorite pot roast recipe is this one by the Pioneer Woman
- 2 tbsp of butter, softened
- 3 tbsp of flour
- 1 tbsp of worcestershire sauce
- 4-6 cups of beef broth
- Remove all of the solids from the pot, and cut them into bite-sized pieces. Try to trim off any fat from the meat. Set aside.
- Mash the butter and flour together in a small bowl. Put the pot onto the stove, and bring to a simmer of medium heat. Add a little bit of the liquid into the butter/flour mixture and stir. Keep adding liquid until you make a thin slurry. Slowly whisk the slurry into the pot. Keep whisking for 1 minute.
- Add back in the meat and the vegetables. Add in 4 cups of beef broth. Bring to a low boil, and boil for about 5 minutes or until thickened. Add in the remainder 2 cups of beef broth if you find that it is too thick.
- If you are planning on serving it right away, season to taste with salt and pepper.
- Otherwise, take it off the heat, and let it cool slightly on the stove, then place it in the refrigerator to cool completely. It then can be transferred to freezer containers, to freeze for up to 3 months.
How to reheat frozen beef stew
- frozen beef stew
- frozen puff pastry, thawed
- salt and pepper
- Let the beef stew thaw in the refrigerator. Then place it in a pot to reheat. Once it is hot, I usually add a pinch of thyme, and then season it with salt (if needed), and freshly cracked black pepper. I find that this adds a nice freshness to the dish, and makes it seem less like something that has been sitting in your freezer for a couple of months.
- Meanwhile, use the top of your bowl to trace and cut out your puff pastry. I roll it out a bit, so I can get 2 lids from 1 sheet. Place it on a parchment lined baking sheet, and poke some holes in it with a fork. Bake at the temperature recommended on the package for 15-20 minutes, or until they are nice and brown.
- Serve the stew in bowls, and top with the puff pastry.