Tough Call, Roast Beef Leftovers

I had this same situation about a month ago. The best things I did were to make beef stroganoff, or my version of it anyway, and barbecue beef. I didn't tell my husband the roast had turned out bad, and he didn't even seem to notice that these were "rescue" recipes. Thick or creamy sauce or gravy seems to do wonders to disguise tough dry meat.

mince it up, add minced onions, sweet pickles, and mayo or salad dressing and make a sandwich spread or scoop it on top of some kind of green salad. This works well with ham, chicken, bologna or other meat.

Run it through my meatgrinder (Kitchenaid attachment) after par-freezing it a bit. Then use in spaghetti sauce or chili

Dice it up and make soup.

If there ever is left over roast in my house it gets cut up and mixed with either home made or jarred brown gravy and served over noodles. quick and tasty.

I had a tough roast Monday and yesterday it became crockpot stew! Cut it in small chunnks and cooked all day...delicious and easy!

I'd chunk it up and simmer it in a nice beef stew. Or maybe simmer it in beef broth, thicken it and serve it over noodles, much like beef tips and gravy.

Depending on the seasonings, it might be great in a vegetable beef soup, especially if it's cooked a long time. Use a recipe with tomatoes. (I think I'll dig out my mom's recipe today - her veg beef soup was the best)

Chili might also work. If you're like my husband and don't like shredded meat in chili, then you could chop it up really fine with a knife or food processor.

Chop meat finely and use instead of ground beef in a sloppy joe recipe or in spaghetti sauce.

You could use it in my "Not Quite Philly Cheesesteak Skillet" - just slice it very thin, and add it after the onions & peppers are cooked enough http://www.recipezaar.com/Not-Quite-Philly-Cheese...

If you have leftover baked or boiled potatoes, make hash: Chop meat and combine with chopped cooked potatoes and chopped onions and fry in a skillet. Add salt & pepper.

If it's really tought, personally I'd go with soup and let it cook a good long time.

Mince it very fine and season with your favorite barbecue sauce for beef barbecue. I've done this a few times this year when the chuck roast I cooked was not as tender as I'd hoped. It seems that happens when I try to trim most of the external fat from the meat before slow cooking it. Proves to me that fat is necessary (as is liquid) when cooking the tougher cuts in a slow cooker.