Comments on: Tough Call, Roast Beef Leftovers

By: Stacy

Stacy — Sun, 22 Nov 2009 06:15:48 +0000

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.

By: Lillian

Lillian — Sat, 21 Nov 2009 23:47:50 +0000

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.

By: Cori

Cori — Fri, 20 Nov 2009 23:09:54 +0000

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

By: CJ McD

CJ McD — Fri, 20 Nov 2009 22:47:22 +0000

Dice it up and make soup.

By: knitaddict

knitaddict — Fri, 20 Nov 2009 22:29:22 +0000

Yup, my brother introduced me to the wonders of the Coca-Cola Ham a few years back……YUMMMMM!
Coke: It's not just for corroded battery terminals anymore! LOL

By: Angela

Angela — Fri, 20 Nov 2009 21:09:16 +0000

Also Coke is a great tenderizer. I never have wine in the house, but always Coke and it works great.

By: Angela

Angela — Fri, 20 Nov 2009 21:08:16 +0000

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.

By: Cheryl Smithem

Cheryl Smithem — Fri, 20 Nov 2009 16:44:59 +0000

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.

By: jan

jan — Fri, 20 Nov 2009 14:24:11 +0000

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

By: HeatherSolos

HeatherSolos — Fri, 20 Nov 2009 14:17:57 +0000

I like the beefy vegetable soup idea, but it's important to make sure the broth is well flavored (not saying yours wouldn't be, but a newer cook might not realize this). Without a strongly flavored stock / broth it could leave a lot to be desired. And yes, I am speaking from personal experience.