Leftover pot roast casserole is a yummy beef and potato bake that breathes new life into your leftovers. This hearty meat and potato dish will satisfy hungry appetites fast!
You can’t go wrong with pot roast.
It’s classic.
But my hubby doesn’t really love leftovers of it for some reason. Well, leftovers in general if I’m being totally honest.
And I hate to waste food- so I will use them and get another night of dinner out of the beef, especially with beef being so pricy.
This roast beef and potato casserole turns the second night of pot roast into an entirely different dinner that even my hubby happily eats.
And it’s super easy to put together so everyone is happy.
Ingredients
To make this you’ll need:
- Butter– Go for unsalted since pot roast tends to be pretty salty on its own.
- Veggies– Diced white onion, peeled and sliced carrots, sliced celery
- Leftover pot roast– Shred it up
- Brown gravy– The canned kind is fine
- Boiling water
- Milk– Use full fat.
- Potatoes– 2 boxes of au gratin potatoes.
If you’re looking for a pot roast recipe, I highly recommend using our Instant Pot Pot Roast recipe. It’s tender, juicy & the leftovers are perfect for using in this delicious dinner dish.
How to Make
This is the easiest way to totally reinvent your leftovers!
To do it, spray a 9×13″ baking dish with nonstick cooking spray and set it aside.
Then, melt a tablespoon of butter in a large skillet set over medium heat.
Once it’s melted, add the vegetables to the skillet and cook 6-8 minutes, stirring often.
When the veggies are soft, stir the pot roast and gravy into the skillet.
Continue cooking until the mixture is heated through.
Add the remaining butter to a separate pot along with the hot water, stirring until melted.
Then, whisk the milk, potatoes, and both sauce mix pouches together in the second pot.
Remove the skillet from heat, and let it sit for 2 minutes.
Pour this mixture into the prepared baking dish.
Spoon the pot roast and veggie mixture into the baking dish, and then very gently stir it just to incorporate.
Bake the casserole at 450° for 35-40 minutes, or just until the potatoes are tender.
Remove the casserole from the oven and let it rest for 5 minutes.
Serve and enjoy!
Storing leftovers
Leftover pot roast casserole will keep in an airtight container in the fridge for up to 4 days.
Reheat in a warm oven until heated through.
Tips and Tricks
- Normally I swear by salted butter in ALL THE THINGS, but pot roast tends to be very salty so for this plain, unsalted butter is the way to go.
- Don’t worry if the casserole’s still a bit liquidy when you take it out of the oven. It will thicken significantly during the recommended 5 minute resting period. So don’t be tempted to skip that step!
- Great recipe to add leftover veggies to, for a clean out the crisper drawer feel. We’ve added leftover sprouts, steamed broccoli, the random 1/4 of a bag of frozen peas hiding in the freezer, etc.
- Don’t have leftover pot roast on hand? You can use shredded beef from the grocery store, or a small cooked store bought roast, and shred it using 2 forks.
Other Ways to Use Leftover Pot Roast
Leftover pot roast casserole is a hearty beef and potato casserole we love. Make it the next time you have roast beef leftovers and enjoy.
Looking for other ways to use up leftover pot roast? Try these:
- Roast Beef & Smoked Gouda Grilled Cheese
- Leftover Pot Roast Soup
- Brunswick Stew
- Shepherds Pie with Leftover Pot Roast
If you’ve tried these LEFTOVER POT ROAST CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Leftover Pot Roast Casserole
Ingredients
- 1/4 cup butter + 1 tbsp
- 1 cup diced white onion
- 2-3 medium carrots peeled & thinly sliced
- 3 stalks celery trimmed & thinly sliced
- 2 cups shredded beef pot roast
- 1/3 cup brown gravy
- 4 cups boiling water
- 1 cup milk
- 2 4.7 oz boxes au gratin potatoes
Instructions
- Spray a 9x13" baking dish with nonstick cooking spray, and set it aside.
- Melt a tablespoon of butter in a large skillet set over medium heat. Once melted, add the vegetables, stirring often, and cooking 6-8 minutes- just until they've softened.
- Add the pot roast and gravy to the skillet, stirring to evenly incorporate. Continue cooking until the mixture's heated through.
- Add the remaining butter to a separate pot along with the hot water, stirring until melted.
- Add the milk, potatoes, and both sauce mix pouches, whisking just until evenly incorporated. Remove the skillet from heat, and let it sit for 2 minutes. Pour this mixture into the prepared baking dish.
- Spoon the pot roast and veggie mixture into the baking dish, and then very gently stir it just to incorporate.
- Bake the casserole at 450° for 35-40 minutes, or just until the potatoes are tender.
- Remove the casserole from the oven and let it rest for 5 minutes.
- Serve & enjoy!
Notes
- Normally I swear by salted butter in ALL THE THINGS, but pot roast tends to be very salty so for this plain, unsalted butter is the way to go.
- Don't worry if the casserole's still a bit liquidy when you take it out of the oven. It will thicken significantly during the recommended 5 minute resting period. So don't be tempted to skip that step!
- Great recipe to add leftover veggies to, for a clean out the crisper drawer feel. We've added leftover sprouts, steamed broccoli, the random 1/4 of a bag of frozen peas hiding in the freezer, etc.
- Don't have leftover pot roast on hand? You can use shredded beef from the grocery store, or a small cooked store bought roast, and shred it using 2 forks.
Nutrition
What a delicious idea – looks amazing! Thanks so much for sharing at the What’s for Dinner party!! Hope to see you again tomorrow.