Leftover Holiday Roast Recipe Ideas (2024)

FAQs

What can I do with leftover tough roast? ›

One of my favorite ways is to make braised beef. Thick-slice the roast (1/4 in thick or so), then cut the slices into bite-sized cubes. Put these in a deep pan and add a can of beef broth (about a cup), a cup of water, and a half-cup of red wine.

They'll work with almost any cooked protein. With one of these clear-out-the-fridge recipes, you can turn a few cups of chopped or shredded meat into fried rice, frittatas, curries, stuffed peppers, soup, or pad Thai. Or use smaller amounts of leftover meat to top standbys like salads, pizzas, and burrito bowls.

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.

Oven: Cover beef with foil and reheat in a preheated oven at a low heat of around 160C for 5-10 minutes. Stovetop: Sear slices of beef using a skillet over medium-high heat, for a couple of minutes each side. Microwave: Transfer roast and any juices to a microwave-safe dish.

The best way to make tough beef tender is to add more liquid. It might be too late to do this on Sunday, but when it comes to making another meal with your Roast beef leftovers, cooking the meat slowly in a sauce or gravy is the best way to soften it up.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

TIP: Try this trick to reheat leftover meat, so it tastes fresh and juicy! 👇🏼🍖 1️⃣Let it come to room temp. Get a nonstick skillet nice and hot 🔥 2️⃣ Add your slices then IMMEDIATELY pour in a little broth and cover. Let cook 1 minute.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.

For safety reasons, the general guideline is that perishable foods, including cooked beef, should not be left out at room temperature for more than 2 hours. If the room temperature is above 90°F (32°C), this time is reduced to just 1 hour to prevent bacterial growth.

How do you reheat a roast and keep it moist? ›

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.

Place sheet on middle rack in 250-degree oven. Roast until meat registers 120 degrees (1 to 1 1/2 hours depending on the size of your roast).

If so, these slices can be easily reheated by searing them for a couple of minutes on each side in a hot skillet, popping them in the microwave at half power for 30-second intervals until reheated, simmering them in gravy until they are heated through, or by putting them in a plastic bag and simmering them in a water ...

Cook it low and slow with some liquid.

Simmering helps break down the connective tissue. Connective tissue breaks down to collagen. Collagen tenderizes, and adds flavor and juiciness to the roast.

A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.

Place roast, uncovered, on wire rack set in rimmed baking sheet. Place sheet on middle rack in 250-degree oven. Roast until meat registers 120 degrees (1 to 1 1/2 hours depending on the size of your roast). Pat surface dry with paper towels.

Pour some hot beef stock, or hot water, onto the meat, cover it tightly with foil and shoot it into a hot oven for about 10 minutes.