Workpersons Roast Recipes

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)

Our 20+ BEST Leftover Roast Beef Recipes (+Leftover Roast Beef Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Time 35m

Number Of Ingredients 5

Ingredients

Leftover roast beef
1/4 onions (finely diced)
1/2 cup celery (finely diced)
3/4 cup Greek yogurt or mayo
Kosher salt and black pepper to taste

Steps:

Chop or shred the roast beef, then process in a food processor.
In a bowl, combine beef and all other ingredients.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

WORKPERSON'S ROAST

Workperson's Roast image

This sure smells great when you walk in from work after a long day! Your meat dish and gravy are all ready for you! I have even put the meat in frozen! It always turns out so tender and nummy!

Provided by Joyce Black

Categories Meat

Time 10h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 beef roast
1 (1 1/4 ounce) package Lipton Onion Soup Mix
1 tablespoon Worcestershire sauce
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can chicken soup
1 fresh garlic clove

Steps:

Rip out a large sheet of foil-- enough to cover the bottom of baking dish (9X13) and go over too!
I spray foil with Pam.
Place roast in center in the pan on the sheet of foil.
Cut slits in the roast and push in sections of garlic.
Pour canned cream soup over roast.
Add the Worcestershire sauce.
Sprinkle the top with onion soup packet.
Add salt and pepper.
Pull foil up and seal across top and ends making sure the roast is sealed tightly but leaving enough space above and around roast.
Now put in over at 250°F and leave in for about 10 hours (7 a. m.- 5 p. m. Just in time for dinner!).

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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