Quick Kitchen Tips: Pot Roast Stir-Fry

February 4th, 2011

Yup. You read the title correctly: Pot Roast Stir-Fry. A culinary discovery I made this week that has changed my life. Or at least my dinner preparations.

Like I said, I love my crock pot, and roast is a slow cooker staple. It’s tough to beat an all-in-one-pot meal that simmers all day and is waiting to be eaten when you walk in the door. The only downside is that chunks of roast tend to be big. Like, multiple pounds. Which is slightly more than a family of three needs.

After a previous round of roast-cooking, I threw the extra slices of meat and a small pile of potatoes and carrots into the freezer. When I took them out again this week, the potatoes and carrots were a nasty squishy mass that I chucked immediately. Shudder. And the meat was a bit dry, but still flavorful. I was thinking of turning it into hash when the inspiration struck — stir-fry!

Why not?

I love stir-fry. It’s quick. It’s easy. It’s possible to do a lot of variations on the basic theme. And, as it turns out, leftover pot roast is the perfect meat to use. The dryness of the freezer was totally masked by the sauce (I tend to use bottled, but feel free to make your own!) and the meat was easy to cut into perfect little bite-sized sticks. Yum!

2 responses to “Quick Kitchen Tips: Pot Roast Stir-Fry”

  1. Jo says:

    I've used roast leftovers (in this case pork shoulder) to make tacos. Taco seasoning, a little water if you like it moist or some oil if there's not much fat on the meat and you have a great filling for tacos or burritos. I did this the day after cooking the roast–not sure how it holds up in the freezer.

  2. Kate says:

    Awesome tip! That sounds like a great idea and I bet it would freeze really well. I've frozen pulled pork and ground taco meat and both did well so I think this would, too.

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