The Gluten-Free Homemaker

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