I made a roast last night that turned out tough. I'm just stumped for something to do with the leftovers. Surely there are some good ideas out there.

Hi ~ Either chopping it finely by hand, or using the food processor - you can chop it up. Then add everything just like you would for making tuna salad. We love roast beef salad! *?*

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If I had a food processor, I love to make roast beef hash, but never have enough left over roast roast beef. You can adapt the recipes to low-carb. Don't forget to cover the pan (either on top or in the oven) and poach some eggs in the indents. And don't forget the jalapenos

What cut of meat was it? Why was it tough?

chunk it up and stew it up, or add some bbqsauce to it and let it simmer a while and it will get tender again....
loose beef sandwiches.... slice or shred make some gravy or use the juice you
got from cooking and let it cook for awhile then put over some lc bread
....

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Vegetable-beef soup! I always plan my roast beef dinners to have plenty left over just for soup.

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Ozzie's Place

Cut it into 1" cubes. Put into a saute pan and cover with beef bouillon or stock. Simmer til tender, covered, then uncover and let the stock reduce down to next to nothin'. Add a splash of vermouth or dry red wine, reduce again. Add sour cream, onion powder, garlic powder to taste - voila! Stroganoff! Serve over riceaflower or low-carb pasta or our favorite - canned french-cut green beans, drained and nuked til hot.

Sprinkle with paprika and serve it up!

Char

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Put it in a slowcooker and make stew or anything else out out it. Or slice really thin to use for salads or wraps.

I got a cut of beef that was unbelievably tough last winter - even small bites took lots and lots of chewing. I ground the leftovers very, very fine in the food processor and froze the resulting meat meal in small baggies. Then, whenever I made soup, I'd add a bag of the meat meal to the stock. It contributed a nice beef flavor and some additional protein.

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I would also cook it again. Let it go for several hours on low and that will breakdown the muscle fibers and you'll end up with a much more chewable piece of meat.

I like the idea of grinding it up though, I've never done that! That might work well for taco meat with a few spices thrown in.

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A pressure cooker would work wonders, as would a Crockpot.

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Ozzie's Place

Oooh, Char, I'm lovin' that "serve stroganoff over french-cut green beans" idea!! Will be trying that one out for sure!

Aderyn

I think you'll love it, Aderyn - did it at DH's suggestion one night. I liked it more than he did but we've done it again since a couple times and he's lovin' it now too!

Also good with a really meaty spaghetti sauce or an Alfredo recipe.

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!