Recently I made a pot roast for Sunday dinner, nothing fancy at all, but I always feel like my grandmother when I prepare a roast for my family. I made an extra large roast so that we would have plenty leftover, because my favorite part of pot roast is the ragù made the next day.
This recipe is perfect to make during the week when there is less time to make an intensive meal.
Get the pot roast recipe I always use here.
PrintLeftover Pot Roast Turned Ragù
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Transform your leftover pot roast into a rich and savory ragù, perfect for a quick and satisfying weeknight meal.
Ingredients
- leftover pot roast with vegetables, diced
- 1 Tbsp olive oil
- 1 small onion,diced
- 1 clove of garlic, minced
- 1 cup of red wine
- 1 – 28 ounce can of crushed tomatoes
- 1 cup of the leftover pot roast juices (or beef stock)
- salt and pepper to taste
- 1 pound pasta, cooked according to directions (I used DELALLO rigatoni )
- Parmesan cheese for topping
Instructions
- Dice at least 1 1/2 cups of leftover pot roast along with some of the vegetables.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer for 5 minutes to reduce slightly.
- Add the crushed tomatoes and the leftover pot roast juices, stirring to combine.
- Stir in the diced pot roast and vegetables, and bring the mixture to a simmer.
- Reduce the heat to low and let the ragù simmer for 20-30 minutes, stirring occasionally, until thickened and flavors meld together.
- Serve hot over pasta or polenta.
Notes
This ragù is a great way to use up leftover pot roast and vegetables. Serve it over pasta or polenta for a hearty meal. If you don’t have red wine, you can substitute beef broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 60 mg
Frequently Asked Questions
What type of pasta works best with the leftover pot roast ragù?
Short pasta like penne or rigatoni is ideal for holding the ragù, but you can also use spaghetti if you prefer.
How do I reheat the leftover pot roast before making the ragù?
You can reheat the leftover pot roast in a saucepan over low heat, adding a splash of broth to keep it moist and prevent it from drying out.
Can I add vegetables to the ragù, and if so, which ones work best?
Yes, diced carrots, celery, or bell peppers can be added to the ragù for extra flavor and texture; just sauté them with the aromatics before adding the meat.
Sunday roast on Saturday, ragù on Monday is a calendar I get behind. I shredded the leftover chuck on the cutting board, simmered it back into the gravy with crushed tomatoes, a glug of red wine, and a sprig of rosemary, and tossed with rigatoni. The ragù tasted like it had cooked all day on its own. :)
Beef broth in place of the red wine since nothing was open. Less depth, but the leftover roast juices carried enough body that it didn’t feel thin. Note for anyone skipping the wine: don’t skip the deglaze either.
Whipped this up after a big family dinner left us with tons of pot roast. The ragù was a hit at Sunday lunch! Really nice way to reinvent leftovers.
I was going to make something Mexican, but this will be the real reason to cook a pot roast! Delicious!
Totally agree Sherry, let us know how it goes!
Made a pot roast earlier this week, had leftovers, made this recipe and it is a five star review from me. Really juicy, very tender and deep flavors.
Really good idea actually, this is very good! Love both pot roast and ragu, so what can possible be bad about this!! :D
Very clever, and very delicious. Made pot roast Saturday, and then made this with the leftovers Sunday and Monday. Thanks for a great recipe.
What a great idea, this is perfect!
I made this sauce and cooked it along with my Roast and served it to my father-in-law and he said “this taste like one of them gourmet meals” LoL. I have talked this recipe up to everyone that would listen. This is lick your fingers and send up prayers good. Thank you for sharing
Just used your recipe with left over roast beef. Oh my god the flavour was amazing – one of the best meals ever – and so easy!!! Thanks
Thank you for this! I had delicious beef shanks with veg and lots of tomato-red wine sauce leftover, and wanted to try something different. Started with your base of onion and garlic. Deglazed with red wine, added fresh herbs, and then all my leftovers.
So easy, and wonderful over polenta or pappardelle. Yes, I tried both! Thanks again
I am curious if I could freeze this sauce once it is cooked?
Freezing? Very late but if someone else wonders: yes you can freeze both leftover roast and ragu made from it. Enjoy!!