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.
- 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
- If you don’t have leftover rice or quinoa to use, get that started cooking.
- 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.