Turn Leftover Pot Roast Into This Hearty Chili For The Ultimate Fall Dinner

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Good Housekeeping has published a recipe that turns leftover pot roast, its vegetables and reserved cooking liquid into black bean chili. The recipe lists 25 minutes total, serves six and calls for simmering the mixture for 10 minutes after bringing it to a boil.

Good Housekeeping has published a recipe for turning leftover pot roast into a black bean chili, using the reserved beef, vegetables and cooking liquid to build the dish. The recipe lists 25 minutes total and six servings, offering a specific way to repurpose cooked beef rather than starting with raw meat.

The recipe calls for one teaspoon of vegetable oil, two pressed garlic cloves, one tablespoon plus one teaspoon of ground cumin, one teaspoon of chili powder and two 15-ounce cans of no-salt-added black beans, rinsed. It also uses the reserved beef, vegetables and cooking liquid from a pot roast. The instructions add a quarter teaspoon of kosher salt.

To make it, chop the leftover beef and vegetables. Heat the oil in a five-quart saucepan over medium heat, then cook the garlic, cumin and chili powder for two minutes while stirring. Add the beans, chopped pot roast and vegetables, reserved cooking liquid and salt. Bring the mixture to a boil, lower the heat and simmer for 10 minutes, stirring occasionally.

Good Housekeeping lists the dish at 380 calories per serving and recommends serving it with chopped cilantro, sour cream and lime wedges. The source describes the pot roast as a source of added protein and beef flavor; it does not provide nutrition details beyond the listed calorie count or specify quantities for the leftover roast and its cooking liquid.

A Second Meal From Pot Roast

The recipe gives home cooks a defined plan for using already-cooked beef and vegetables in a separate meal. Using the pot roast’s reserved cooking liquid also makes that leftover component part of the chili, rather than treating it as an ingredient limited to the original dinner. The recipe’s stated 25-minute total time may appeal to cooks looking for a relatively quick follow-up meal, though the source does not explain how that total was calculated.

The method is also practical because it does not require cooking a new cut of beef. Instead, it combines the leftovers with canned black beans and pantry spices. That makes the recipe dependent on having pot roast and its cooking liquid available; the article does not provide an alternative method for readers starting without them.

How the Leftover Chili Works

The recipe is presented as a use for pot roast made ahead, including a roast prepared in a slow cooker with red wine sauce. The source points readers to Good Housekeeping’s separate pot roast recipe, but the supplied material does not give its cooking instructions. The chili recipe itself begins after the roast is cooked and the beef, vegetables and liquid have been reserved.

Its flavor base is made by briefly heating garlic, cumin and chili powder in oil before adding the beans and roast. The beans are rinsed and identified as no-salt-added, while the recipe adds a measured amount of kosher salt. Cilantro, sour cream and lime are suggested as toppings, not listed among the ingredients that must be cooked into the chili.

““Leftover pot roast, made easily in your slow cooker with our recipe for Pot Roast with Red Wine Sauce Recipe, adds extra protein and delicious beefy flavor to this spicy black bean chili.””

— Good Housekeeping recipe description

Portion Sizes and Storage Details

The supplied recipe does not state how much leftover beef, vegetables or cooking liquid to use, even though those ingredients form the base of the chili. That means the amount of pot roast available may affect the final yield or consistency; the source does not offer adjustment guidance. It also does not explain whether the listed 25 minutes includes preparing the leftover ingredients.

No storage, reheating or food-safety instructions are included in the supplied material. The source also does not provide a full nutritional breakdown, serving weight or guidance for substitutions. Readers should follow established food-safety practices for storing and reheating cooked leftovers; the recipe itself gives no specific temperatures or storage time.

Prepare and Serve the Chili

The next step for someone following the recipe is to chop the reserved pot roast and vegetables, then follow the saucepan instructions: cook the garlic and spices for two minutes, add the remaining ingredients, bring the mixture to a boil and simmer for 10 minutes. Serve it with cilantro, sour cream and lime wedges, as suggested by Good Housekeeping.

The source does not announce a later update or additional development. The recipe’s outcome will depend on the quantity of leftovers on hand, since it gives no measured amount for the roast or its cooking liquid. No further timing, storage or substitution guidance is provided in the supplied report.

Key Questions

How long does Good Housekeeping’s pot roast chili take?

The recipe lists 25 minutes total. Its instructions include a 10-minute simmer after the chili is brought to a boil.

How many servings does the recipe make?

Good Housekeeping lists six servings. The supplied recipe does not specify the quantity of leftover pot roast or cooking liquid.

What ingredients are added to the leftover pot roast?

The recipe adds rinsed black beans, vegetable oil, garlic, cumin, chili powder and kosher salt to the reserved beef, vegetables and cooking liquid. It suggests cilantro, sour cream and lime wedges for serving.

Does the recipe give storage or reheating instructions?

No. The supplied material does not specify storage times or reheating temperatures. Follow established food-safety guidance when handling cooked leftovers.

Source: rss