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leftover pot roast casserole in two white bowls with sprigs of fresh parsley leaves on the side
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4.22 from 14 votes

Leftover Pot Roast Casserole

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!
Prep Time10 minutes
Cook Time35 minutes
Rest Time5 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Servings: 6
Calories: 169kcal

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

Calories: 169kcal | Carbohydrates: 8g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 191mg | Potassium: 486mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3570IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg