Recipes to Use Up Leftover Roast Beef (2024)

FAQs

What can I do with leftover overcooked roast beef? ›

You can, then, create a saucy sandwich, a pasta dish like classic beef stroganoff, a meat sauce, or even chili. Bon Appétit warns against using it in a soup, however, saying that you'll have plenty of moisture but no fat.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Put it in a meat slicer and slice it as thinly as humanly possible against the grain. Then, get yourself some really, really good sandwich bread and make yourself a roast beef sandwich. I would shred the roast, make some au jus, and serve French Dip sandwiches with it.

This results in discolouration of the meat, such as brown spots on your beef. The meat is still perfectly edible, but it can affect the taste, so you may want to trim off any affected areas. It's fine to freeze cooked meat, including meat leftovers and meals cooked from previously frozen meat.

Braise it in the oven, low and slow, or a slow-cooker. It will take hours, but you get a fall-apart roast that can be delicious, especially if you are braising it in a flavorful liquid. Think chili, for example, or a good stew base. The low and slow breaks down the collagen and makes the meat tender.

Place the leftover roast in a pan and cover with foil.

To retain the succulent quality of the meat, add a little au jus from the previous day, or add 1/4 cup of low-sodium beef stock. Place in an oven preheated to 300 degrees F (150 degrees C) for approximately 20 to 30 minutes, depending on the size of the piece.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly.

You can use it in pies, add it to pasta sauces, or turn it into savory dumplings. Do not try to save overcooked steak by adding it to soup. Your steak would come out tougher than when it went in. It all comes down to the cut of meat.

Roasted meats

These meats, including roast beef, lamb, or pork, are roasted and then kept cold in thin slices. You can freeze them sliced or unsliced.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

Can you freeze roast beef in gravy? ›

Meats that the gravy might be served with, if also leftover, do well being frozen along with it/in it, since the gravy will fight the drying-out process. Reheat the meat along with the gravy in the oven at 350 degrees F. it reaches an internal temp of 160F. These combo plates last about 3 months in the freezer.

Covering your overcooked steak with a thick sauce or gravy will help balance out the dryness and make up for its lack of flavor. Preferably, the sauce is also warm. Serving the steak warm is important, as cold steak gets even tougher.

Raw meat is essentially a bundle of protein, fat, and liquid. When you overcook meat, you're rendering out the fat and liquid, so all you're really left with are the toughened muscle fibers. Here's the catch: Once you cook all the fat and liquid out, you can't get them back into the meat.

There is naturally no way to uncook an over-cooked roast. However, there are ways to change it so it is tasty. In fact, there are multiple ways to do it. One of my favorite ways is to make braised beef.

Slicing up steak and sautéing it in sauce for these recipes, like stroganoff, beef and broccoli will render your beef still juicy and tender. So look no further to give new life to your leftover roast beef in recipes the whole family will love.