pot roast?

Question

I'm making a pot roast for dinner, but the roast was too large for my crock pot. I had to cut about a pound of meat off. What other way can I cook the extra meat to make a totally different meal? Does anyone know a non-traditional pot roast recipe I could make with only one pound of roast? (SERIOUS ANSWERS, ONLY.)

Answer 1

Use it a stew meat, in a soup, fajitas (my personal favorite), kabobs all kinds of things

Answer 2

Beef Pot Roast! UMMMMM

Answer 3

I always buy oversized roasts and have to cut it down to fit into my pot. Sometimes I just freeze the remainder for another day, but usually I cut it into cubes and make a vegetable beef soup or even beef stew. The soup is my favorite though. I use a bag of frozen vegetables, real potatoes diced up, a whole onion diced up, a can of V8 Juice, and lots of salt and pepper. And, then again, I freeze the leftover soup for another day. (I'm big on freezing stuff.) Hope this helps you.

Answer 4

Use the same recipe but bake it covered, probably for two hours at 325ºF.
I understand Pot roast is becoming legal in some counties!
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Answer 5

That they are good for health, however if you are asking which is better for diet in cases like this all vegetables would do well

Answer 6

Slice the meat fairly thin and stir-fry with some veggies; add a teriyaki sauce; simmer for 5 minutes or so. Serve over rice along with some eggrolls and sweet 'n sour sauce. yum yum!

Answer 7

here it is..

Spicy Citrus Pork Roast (Crock Pot)

This pork roast is a non-traditional twist on Mexican cooking from a book by Judith Finlayson. My husband, who grew up in Mexico, says it is his new favorite recipe! It took about 40 minutes to get this all in the crock pot in the morning, but that included all the roast preparation and vegetable dicing. If you trimmed your roast the night before and sliced the onions, bacon, & peppers, that would save some time in the morning. Serve with rice. We ate leftovers the next day on tortillas with guacamole & lettuce.
by appleydapply

4 slices bacon, chopped
3 lbs boneless pork shoulder, trimmed of excess fat
2 medium onions, thinly sliced
3 garlic cloves, minced
1 jalapeno pepper, finely chopped
1 1/2 tablespoons chili powder
1 teaspoon salt
1 teaspoon cracked black peppercorns (or coarsely ground pepper)
1/4 cup flour
1 tablespoon orange zest
1 1/2 cups orange juice
2 bananas, peeled and thinly sliced

Cook bacon until crisp in a skillet over medium high heat. Remove bacon pieces from skillet and set aside, leaving fat in skillet.
In same pan, brown roast on all sides. Transfer to slow cooker.
Remove all but 1 TB of bacon fat from pan. Reduce heat to medium. Add onions and cook, stirring, until slightly wilted.
Add garlic, jalapeno, chili powder, salt, and pepper and cook, stirring, for 1 minute.
Sprinkle in flour and cook, stirring, one more minute.
Add orange zest, juice, and bananas, and cook, stirring to scrape up any bits stuck to the skillet. Mash bananas into sauce as you stir (but it's OK if some chunks/slices remain - these will disintegrate during the slow cooking).
Stir in bacon pieces. Pour contents of skillet over pork.
Cover and cook on low for 8 hours. Note that the original recipe indicated that this could be cooked on high for 4-5 hours, but I'm afraid that my slow cooker would burn this due to the high sugar content of the fruit. You can use your judgment based on your knowledge of your slow cooker - I needed to save some time so I started on high for 1 hour and switched to low for 4 1/2 hours and it turned out perfectly.

Answer 8

Beef Stew with the leftover meat.

Answer 9

Step by step and with photos

http://www.elise.com/recipes/archives/000307pot_roast.php

Answer 10

I do the same thing as Motherof2.