My mom and I had planned on having a chuck roast dinner. We were going to grill it but, it rained so we put it in the crock-pot instead. We were just about to have dinner but, then we got invited to a picnic so we’re weren’t going to eat the roast that night. After the roast cooled, I stored the broth and roast together in a container for the next night. Something important I learned while working in restaurants is to prevent the roast from becoming dry, re-hydrate the roast with the broth when reheating. We would have a big pot of broth on the stove on medium low heat. Then in a separate pan, add the beef and ladle the broth while bringing the beef to temperature. This is the tactic I used for our dinner the next night. While my broth was heating on the stove, I cut the roast into small slices. When the broth began to bubble, I carefully added the slices to the pan. You need just enough broth to cover the slices. It takes about 15-20 minutes for the full roast. I served it with some cauliflower rice, stir-fry vegetables, and French bread. The roast came out so tender and delicious you would never know it was leftover.
- 2 lbs. chuck roast
- ½ Tbs. garlic, minced
- ¼ cup onion, diced
- 2 Tbs. oregano
- 1 Tbs. rosemary
- 2 tsp. celery salt
- 2 tsp. ground pepper
- 4 cups broth or stock – more if needed
- Marinate the roast for at least 30 mins to 1 hour with the seasonings.
- Add the broth and marinated roast to the crock pot. Cook for at least 4-6 hours on low heat.
Tip: You can also use the leftover broth to make a gravy and make roast beef sandwiches with this recipe. Just make sure to thicken it with a little cornstarch or you can make a roux and add the broth. Serve the sandwiches with a nice salad or fresh veggies on the side.
Be sure to comment below and let me know how you re-hydrate your leftovers.
Peace and Blessings 😊