Beef Roast: Mom, No Leftovers Please!

Beef roast is an inexpensive and simple, yet hearty recipe that can be cooked to perfection in a slow cooker.

Beef roast is a comfort food often served this time of year. It is inexpensive, hearty and can be cooked all day in a slow cooker while at work.

Most students say they enjoy the first round but they hate leftovers.  So, the kids in my classes were challenged to come up with a dish makeover—leftovers used so creatively that they truly make a new dish.

I demonstrated a pasta dish to get the students thinking creatively for their makeover recipes. It was received so well that one student in class even asked “Can you please come cook dinner for my family. The just have no idea!” 

The recipe is included below. Also, many of the students were so proud of their makeover dishes they documented them for the Patch. Pairs of students were given one half cup of shredded beef and access to the pantry and refrigerator. No recipe, just creativity. Let us know what you think.

Carmelized Onion, Balsamic Vinegar, Beef, Bacon and Bow Ties

1/2 lb. Bowtie pasta
1 large onion
1/2 cup left over roast beef/eye of round/whatever you have
1 cup beef stock or broth
3 strips of crispy bacon 
1/4 cup of  Parmesean cheese (and no Parmesean cheese does not come in a green can)

1.Cook Bowtie pasta until al dente 
2. Carmelize one large onion in a skillet with a bit of butter
2. Add in left over shredded roast (about 1/2 cup)
3. Once beef is warmed add in 1 cup of beef stock along with 2 tablespoons of balsamic vinegar
4. Toss with Bowtie pasta and top with crispy bacon pieces and fresh Parmesean cheese. 


Mexican Roll-ups

½ cup Cooked, Shredded Eye of Round
1 package Crescent Roll Dough
1 Red Bell Pepper
Chili powder
Green Onions, as preferred
1/2 Onion
Makes 8 roll-ups

1. Unroll the crescent roll dough into triangles.  Pre-heat your oven to 350 degrees. 

2. Dice the onions, green onions, and red pepper.

3. Sautee the onions, green onions, and red pepper in a small amount of vegetable oil.

4. While the vegetables are cooking, season the shredded beef, to taste, with the cumin and chili powder. When adequately seasoned, add to the pan and continue to cook the mixture until the beef is hot and the vegetables are cooked.


Stay tuned for more creative beef recipes using leftovers. 


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