Yorkshire Strata For Leftover Pot Roast Recipes

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YORKSHIRE STRATA (FOR LEFTOVER POT ROAST)



Yorkshire Strata (For Leftover Pot Roast) image

I never know what to do with leftovers after I fix a pot roast with gravy, onion, potatoes and carrots until I found this recipe. I wouldn't really call it a strata because it doesn't have bread cubes in it. Rather, it has a yorkshire pudding baked around everything else. The recipe came from a book called "Marnie's Kitchen Shortcuts" by Marnie Swedberg. The recipe calls for specific amounts, although I tend to throw in whatever amount of leftovers I have.

Provided by Kendra

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 cup cooked beef
1/2 cup cooked diced potato
1/2 cup cooked diced carrot
1 cooked diced onion
1/2 cup water
1 1/2 cups leftover beef gravy, divided
4 teaspoons Worcestershire sauce, divided
1 1/2 teaspoons onion powder
3/4 teaspoon garlic powder
2 tablespoons margarine
1 cup milk
2 eggs
1 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine meat, vegetables, water, 1/4 C gravy, 1 T worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder, and set aside.
  • Put margarine in a deep-dish 10 inch pie plate and place in a cold oven.
  • Turn heat to 425 degrees.
  • Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds.
  • Remove pie plate from the oven and pour the batter in the plate.
  • Spoon meat and vegetable mixture into the center of the pie plate.
  • Place in oven for 30 minutes, being careful not to open oven door during that time.
  • While casserole is baking, heat remaining 1 C gravy with remaining 1 tsp Worcestershire sauce, 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
  • Serve casserole topped with gravy.

LEFTOVER POT ROAST CASSEROLE



Leftover Pot Roast Casserole image

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

Provided by Yoly

Categories     Main Dish Recipes     Casserole Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 ½ tablespoons butter, divided
½ pound baby carrots, cut into horizontal quarters
¾ cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
½ cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
  • Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
  • Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
  • Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g

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