Roast Beef Skillet Meal

roast beef skillet meal
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
Recipe type: Main
  • 2 Tablespoon 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 Tablespoon red cooking wine (or dry red wine)
  • 2 cup leftover roast beef, cubed
  • 2 cup cooked rice and/or quinoa
  • beef broth or water for cooking the rice/quinoa
  • salt & pepper
  1. If you don’t have leftover rice or quinoa to use, get that started cooking.
  2. Chop the onions and carrots and sauté them in the oil until about half cooked.
  3. Add the zucchini and cook until almost tender.
  4. Clear a little space in your skillet and add the garlic. Let it sizzle and cook a minute until golden and aromatic.
  5. 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.
  6. When the meat is hot through, add the hot rice and/or quinoa and mix together.
  7. Add salt and pepper to taste.


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  1. Rachel says

    Just thought you'd like to know I "adopted" you for the Book of Yum's Adopt a GF Blogger event this month.

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