Chef Gary - Pot Roast

Pot Roast Leftovers

Tasty alternative to leftover pot roast, or any leftover meat for that matter. This will be good with pork or chicken. If there are no leftovers just make it fresh.

Servings: 4 Prep time: 20 min Cooking time: 15 min
Ready to eat in: 35 min
Utensils: Stock pot, rice cooker or second pot for cooking rice

Rice

2 cups chicken broth

1 cup rice

1 tsp sea salt

1 tsp fresh ground course pepper

1 tsp cumin

1 tsp oregano

1 tsp butter

Pot Roast

2 cups beef broth

1 onion - course chopped

1 green pepper - course chopped

1 clove garlic - minced

1 tsp sea salt

1 tsp fresh ground pepper

½ tsp red pepper flakes

2 4oz cans of diced green chilies

leftover pot roast cut into cubes

Directions

Start the rice in a rice cooker or a sperate sauce pan if you do not have a rice cooker. Put the beef stock in a stock pot on med-hi heat. Start cutting up the vegetables and add to the boiling broth along with the spices. Cook on a low boil until the onions start to turn translucent. Add the leftover pot roast, cover, reduce heat to low and simmer until the meat is hot. Serve over the rice. Note: canned green chilies are not hot, but do have a wonderful flavor.

Alternative Recipe Ideas

Substitute leftover pork or chicken pulled off bone.

Peeled and deveined shrimp, fresh or frozen is best shrimp do not re-heat that well.

Serve with a side of tortillas.

Add cubed potatoes.

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