Leftover Savory Chuck Roast and Root Vegetable Skillet
15min
20min
2
1212
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Chef's Note
To get a better texture on the potatoes, let them sit undisturbed in the skillet for 2-3 minutes before adding the broth; this allows the edges to crisp up slightly for a 'hash' style finish.
Tags
Ingredients
10.5 oz leftover chuck roast
3.5 medium leftover red potatoes
1 cup leftover carrots
1 small yellow onion
3 unit garlic cloves
1/2 cup beef broth
1 sprig fresh rosemary
1 tbsp Worcestershire sauce
1 tbsp unsalted butter
Instructions
- 1
Peel and finely dice 1 small yellow onion and mince 3 garlic cloves.
- 2
Cut 3.5 medium leftover red potatoes and 1 cup leftover carrots into 1/2-inch cubes.
- 3
Shred 10.5 oz leftover chuck roast into bite-sized pieces using two forks, removing any large pieces of fat.
- 4
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- 5
Add the diced yellow onion to the skillet and sauté for 5 minutes until softened and lightly browned.
- 6
Stir in the minced garlic and 1 sprig of fresh rosemary, cooking for 1 minute until the aroma is released.
- 7
Add the shredded leftover chuck roast, diced leftover red potatoes, and leftover carrots to the skillet in an even layer.
- 8
Pour in 1/2 cup beef broth and 1 tbsp Worcestershire sauce, using a wooden spoon to scrape the bottom of the pan to incorporate any browned bits.
- 9
Reduce the heat to medium and simmer for 8-10 minutes, stirring occasionally, until the liquid has reduced by half and the meat and vegetables are heated through.
- 10
Remove the fresh rosemary sprig and discard.
- 11
Stir in 1 tbsp unsalted butter until fully melted and the sauce appears glossy and slightly thickened.
- 12
Season the dish with salt and black pepper to taste and serve immediately in warm bowls.
Nutrition Information (per serving)
1212
76g
136g
40g
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