I have mentioned in a previous post that one of the things I often do is prepare a meal that can be remade into future meals. Such as making a roast one night, the next night taking the leftover roast and making a casserole, and possibly the third night making a stew. This week on Monday night we had a wonderful antelope roast, Tuesday night instead of a simple casserole I turned the leftover roast into a Pot Pie. It was delicious and a wonderful meal for a winter evening. I used antelope but this could of course be made with beef, chicken or turkey.
Do you have any other suggestions for using leftover roast?
This post is a contribution to Pennywise Platter hosted each Thursday by Kimi, The Nourishing Gourmet