leftover roast beef

Roast beef and vegetables (peas and carrots) in a rich beef gravy covered with a layer of seasoned mashed potatoes

Weeknight Shepherd's Pie with Leftover Roast Beef

potatoes

milk

butter

salt

white pepper

vegetable oil

onion

fresh mushrooms, chopped, (or 2 oz. canned mushrooms, sliced)

frozen peas and carrots

beef

(.87 ounce) brown gravy mix mixed with 1 cup water (See notes)

thyme

Freshly-ground pepper

Paprika

Cover peeled potatoes with water and boil until...

Cover peeled potatoes with water and boil until tender. Drain.

Mash potatoes until relatively smooth. Heat milk and...

Mash potatoes until relatively smooth. Heat milk and butter in microwave for 1 minute. Add to potatoes. Season to taste with salt and white pepper.

Preheat large skillet and add vegetable oil. Sauté...

Preheat large skillet and add vegetable oil. Sauté onions in skillet until soft. Add mushrooms to onions and continue to sauté until browned. Add peas and carrots.

In separate bowl, prepare gravy mix and water....

In separate bowl, prepare gravy mix and water. Add to skillet along with beef and thyme. Stir and simmer until mixture begins to thicken. Season with freshly-ground pepper.

Pour meat mixture into greased 1-1/2 quart casserole...

Pour meat mixture into greased 1-1/2 quart casserole dish. Carefully spoon mashed potatoes on top and swirl. Sprinkle with paprika if desired and thin slices of butter.

Bake in 350 degrees F oven for 20-25...

Bake in 350 degrees F oven for 20-25 minutes or until potatoes are golden on top and beef mixture is bubbly.

https://mediavine-res.cloudinary.com/video/upload/axpbnal7ym7ghmkizyk3.mp4

Weeknight Shepherd's Pie is a simple but fabulous way to use left-over pot roast or roast beef. Add veggies and top with mashed potatoes.

Weeknight Shepherd's Pie

How do you cook a lean and budget friendly cut of meat like an eye of round? You slow roast it in the oven, let it rest, and finish it with a reverse sear. You do not want to cook lean like eye of round, bottom round, or top round on high-heat, trust me.

Slow Roasted "Eye of Round Roast" with Chimichurri

eye of round roast (USDA Choice or Higher)

olive oil

thyme (fresh

rosemary (fresh

onion powder

sea salt

Remove your roast from the refrigerator, remove the packaging, and allow it to rest for 10 - 30 minutes to take the chill off.

Remove the silvery skin with a sharp chef&#39;s knife. Most roasts will have this removed, but I find they always miss some.

Pat the roast dry with paper towel. A dry roast browns better and this helps the seasoning stick to the roast better.

Drizzle olive oil over the roast and use your hands to rub it all around. This will help seasonings stick better!

Add the seasoning to a bowl and combine thoroughly. Distribute the seasoning evenly to all sides of your roast.

Place the roast into the center of your roasting pan, cast iron, or check my list of alternative roasting pans for additional options. Fat side up if your roast has the fat  cap.

Insert your meat probe into the thickest part of the meat. Learn how to use a meat thermometer in my how to guide. See notes for internal temperature guide to doneness.

Take the roast out of the oven, place a foil tent on top, and let it rest for 10 minutes up to 2 hours.

About 20 minutes before your ready to eat, preheat your oven to 500-550 degrees Fahrenheit (260-288 degrees Celsius).

Once your oven is preheated, reverse sear your eye of round roast for about 10 minutes or until a nice bark forms.

Transfer it to a cutting board and carve against the grain for the best result. Since we let the roast rest after cooking it low and slow, we do not have to let it rest again, which I absolutely love.

We've taken the classic flavour pairings of a Victorian diable - roast beef, capers, Dijon mustard, parsley and gravy - and served it in a warm baguette

Roast beef sandwich

banana shallot finely chopped

milliliters red wine

beef stock (we used bouillon)

baguette

Dijon mustard

roast beef

parsley

capers

spinach

Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.

Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.

Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.

Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.

Top 3 leftover roast beef recipes from across the web

The most viewed leftover roast beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Weeknight Shepherd's Pie with Lefto...

Slow Roasted "Eye of Round Roast" w...

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Top 3 leftover roast beef recipes from across the web

The most viewed leftover roast beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weeknight Shepherd's Pie with Lefto...

Slow Roasted "Eye of Round Roast" w...

Roast beef sandwich

The most viewed leftover roast beef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine