Perfect Ways To Use Leftover Pot Roast Broth

Everyone knows pot roasts are a great choice for a filling, hearty, low-stress home-cooked meal. However, few think about the other incredible meals that they can get started during the pot roast cooking process with no extra work required. The key lies in the flavorful, savory broth that the roast is cooked in. That's why we consulted pot roast expert Russell Kook, the Chef and Culinary Director at The Bellevue Chicago and an "Iron Chef" contestant, for some of the best ways to use it.

According to Kook, one of the most apparent, if still underused, options is to save the roast's cooking broth and use it as a base for other meaty soups or a hearty beef stew recipe. "Simply add vegetables, noodles, or beans for a quick and deeply flavorful dish," the chef notes. It works just like typical packaged or canned stock or broth but enjoys a richer flavor from the pot roast's seasoning and juices. Compared to store-bought versions, homemade broth also often contains more nutrients infused directly from the meat.

Additionally, Kook points out that another way to take advantage of the incredible pot roast broth flavor is to use it to punch up a hearty pasta dish or sauce. "The concentrated beefy flavor adds depth to tomato-based or creamy sauces," he explains. This includes options like classic beef stroganoff or beef ragù and any other dish that can benefit from an infusion of concentrated beefy flavor.

Both of Kook's suggestions provide the benefit of using the broth essentially straight from the pot, with no additional steps. However, the chef offers a third delicious option for those willing to do a little extra cooking: making gravy. "Reduce the broth, thicken it with a bit of flour or cornstarch, and you have a delicious gravy that can be frozen for future meals," he says. It's a perfect choice for topping mashed potatoes, gravy, or, as Kook suggests, dressing reheated pot roast leftovers.

Although you don't have to use your pot roast broth immediately, it's critical to remember that time is of the essence with homemade broth like this. It should be kept refrigerated in a sealed container and generally used within three days. Those who don't plan to use it by then but still want to take advantage of the flavor benefits can freeze it instead. When stored in airtight, freezer-safe bags or containers, it can last up to six months.

So, the next time you whip up a delicious slow cooker pot roast, don't waste that flavorful broth by pouring it down the drain afterward. Think like an expert chef and repurpose it for your next beefy delight!