It’s no big secret around here that I am ABSOLUTELY in love with the Mississippi Pot Roast recipe I stumbled upon a few years ago. These days I seem to be filling our Crock Pot with the recipe at least once a month and well, as with almost any pot roast you serve for dinner, there always seem to be a little bit of leftovers.
So what’s a girl to do with a Crock Pot full of leftover juices, floaty bits and a little meat you ask? Well, make a stew of course. If I don’t feel like serving soup the next night, I simply pour the leftovers into a container and toss it in to the freezer.
But most of the time I’ll just remove the stoneware crock from the Crock Pot liner, cover it and store it overnight in the fridge.
The next day, I then slip the stoneware crock back in the Crock Pot liner and turn it on low, toss all the ingredients into the Crock Pot, set the heat to low and let everything simmer until dinnertime.
My recipe for leftover Mississippi pot roast stew can change a little from time to time depending on the ingredients we have on hand, but for the most part, the main ingredients {the meat, carrots and beans} are pretty consistent.
How about YOU? Do you have a favorite recipe for your leftover pot roast bits you love to make? Let us know in the comment section below.
Have a wonderful day everyone,
~Mavis
Leftover Mississippi Pot Roast Stew
Ingredients
- 6 ounces {or more} of leftover Mississippi Pot Roast
- All the juices and floaty bits of the leftover Mississippi Pot Roast
- 8 cups of water
- 2 cups dried small Navy beans {if simmering all day} or 1 –2 cans Navy beans, drained if you want dinner on the table quicker
- 2 carrots, chopped
- 1 cup frozen peas
- 1 cup frozen spinach
- 2–3 Yukon Gold potatoes, chopped
- A little fresh cracked pepper
Instructions
Version #1 {My favorite, and because I don’t feel the need to soak my beans over night first}
Place the leftover pot roast, floaty bits, meat, water and dried beans in a Crock Pot and turn to low and let cook for 6 – 8 hours. Add remaining ingredients 1-2 hours before serving and turn the Crock Pot temperature to high for the remaining cooking time.
Version #2 {Because not everyone wants to leave a Crock Pot on for 8 – 10 hours}
Pour all ingredients {making sure to use canned, drained beans} into a large cooking pot. Heat the soup to boiling and then simmer on low for 30 minutes or until the potato and carrots are fork tender.
Version #3
Pour all ingredients {making sure to use canned, drained beans} into a Crock Pot and cook on high for about 3 – 4 hours or until the potato and carrots are fork tender.
Serve with a hearty chunk of bread or crackers.
Joyce in Indiana says
Mavis, I too love stew but….I love pot roast hash even more. easy, tastes wonderful and filling. basically remove the floating fat, chop the beef bits and set the broth and beef aside.
using a small amount of the fat, saute diced onion and then add finely diced potatoes. when potatoes and onion are done, add in the chopped beef bits, stir and add the broth, cover and cook on low until the beef broth is absorbed and hash is done. You can make indentations in the top, add an egg to each one and cover until the egg is done the way you prefer.
You can chop and add any veggies left with the pot roast.
Try it sometime, I think you would like it
Sharon D. says
Joyce, a girl after my own heart 🙂 I was just going to encourage Mavis to try making a hash with the leftovers 🙂 We also do this with leftover corned beef and always add an egg 🙂
Nancy from mass says
Hey Mavis! Have you been to the Harrisville General Store yet? I know you were looking for more places to go.
Also, check out the New Hampshire Magazine for ideas too.
Lori says
Mavis, I love pot roast too! I love to make beef pot roast but I also love venison pot roast. I will throw the meat in my crock pot on Sunday, and let it slow cook all day. With the leftover turned into soup, then stew and the the last of the leftovers get turned into pot pie (my families favorite). The roast I start with is very large so there is plenty for more meals for the week. My family loves pot roast Sunday. They look forward to it every month.
Mrs. M. says
I use venison to make roast (also cooking it in a crock pot). Our family’s favorite dish to make with the leftovers is Carne Guisada!
I always make double the amount of meat needed to make sure we’ll have plenty of roast chunks leftover for this dish.
I remove the roast’s vegetables from the crockpot, shred any meat chunks, add Fiesta brand Carne Guisada seasoning (about 5 Tablespoons for 2 lbs. meat) and water (as needed) to the meat and juice in the crock. I cook this on low from morning until supper time. I serve it with my Tex-Mex rice, beans (black or pinto), and toppings (choice of: sour cream, avocado chunks, salsa, lime juice, cilantro, etc.). Enjoy!
Dora Kert says
When I saw this recipie it made me smile! We are always curious what to do with the leftover meat! Know we have an answer!