As I have mentioned before, I like cooking food, particularly meat, that will last for two meals. Recently I shared a way to use leftover roast chicken in soup
. This week I’m sharing a way to use leftover roast beef. I cooked a large chuck roast the first night. Chuck roast is inexpensive and becomes tender when cooked in a slow cooker or pressure cooker. I cooked mine in the pressure cooker for 1 hour under high pressure and it was perfect.
This recipe is an all-in-one meal. I used a combination of white rice and red quinoa for the grain. The two can be cooked together. I cook mine in a pressure cooker for 5 minutes under low pressure. You could use any variety rice and/or quinoa that your family likes. I used broth I saved from cooking the roast to cook the rice/quinoa mix.
Roast Beef Skillet Meal
- 2 Tb. cooking oil (I used safflower)
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1 large zucchini, cut in chunks
- 2 – 3 cloves garlic, chopped
- 2 Tb. red cooking wine (or dry red wine)
- 2 c. leftover roast beef, cubed
- 2 c. cooked rice and/or quinoa
- beef broth or water for cooking the rice/quinoa
- salt & pepper
If you don’t have leftover rice or quinoa to use, get that started cooking. Heat the cooking oil in a large skillet. Chop the onions and carrots and sauté them in the oil until about half cooked. Add the zucchini and cook until almost tender. Clear a little space in your skillet and add the garlic. Let it sizzle and cook a minute until golden and aromatic. Move everything to one side of your skillet. Add the beef and red wine and heat for a couple of minutes, then stir it in with the vegetables. When the meat is hot through, add the hot rice and/or quinoa and mix together. Add salt and pepper to taste.
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Labels: beef, main dish recipes