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Good Housekeeping published a recipe for making chili from leftover pot roast, its vegetables and reserved cooking liquid. The recipe serves six and lists a total preparation and cooking time of 25 minutes; the source does not provide independent taste or nutrition testing details beyond its stated calorie figure.
Good Housekeeping has published a recipe for turning leftover pot roast into a black bean chili, combining chopped beef and vegetables with reserved cooking liquid, garlic, cumin and chili powder. The recipe is listed as serving six and taking 25 minutes total, offering a way to repurpose an already-cooked meal rather than start with raw beef.
The method begins by chopping the reserved pot roast and vegetables. In a five-quart saucepan, the cook heats one teaspoon of vegetable oil over medium heat, then adds two pressed garlic cloves, one tablespoon plus one teaspoon of ground cumin, and one teaspoon of chili powder. The spices cook for two minutes with stirring.
The recipe then adds two 15-ounce cans of no-salt-added black beans, rinsed, along with the chopped meat and vegetables, reserved cooking liquid and a quarter teaspoon of kosher salt. Once the mixture comes to a boil, the heat is reduced and the chili simmers for 10 minutes, with occasional stirring. The suggested toppings are chopped cilantro, sour cream and lime wedges.
Good Housekeeping lists the dish at 380 calories per serving. Its ingredient list relies on reserved beef, vegetables and cooking liquid from pot roast, but the amount of those leftovers is not specified in the supplied recipe text. The source also describes the dish as spicy and says the roast adds protein and beef flavor; those are the publication’s descriptions, not reported results from a separate tasting.
A Second Meal From Pot Roast
The recipe gives cooks a practical use for leftover roast and its cooking liquid, turning them into a separate meal with canned beans and pantry spices. Because the beef is already cooked, the listed stovetop method centers on heating the ingredients together and allowing the flavors to combine, rather than cooking a new roast.
That approach may be useful for households trying to stretch a prepared dinner into another meal. The recipe’s stated 25-minute total time and six-serving yield provide a planning guide, although the amount of leftover roast available will affect the finished batch. It also offers a straightforward way to adapt the meal with familiar toppings such as sour cream, cilantro and lime.
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How the Recipe Uses Roast Leftovers
The source frames the chili as a follow-on to pot roast made in a slow cooker, specifically pointing readers to Good Housekeeping’s Pot Roast with Red Wine Sauce recipe as a possible source of the leftover meat, vegetables and liquid. The chili instructions do not require that exact roast recipe, but they do depend on having those cooked ingredients available.
Unlike a chili recipe that starts by browning raw beef, this version adds already-cooked pot roast to beans and seasoned liquid. The supplied instructions call for a short simmer after the mixture boils. The result is presented as a quick leftover meal, not a recipe with a reported test comparison against other methods or a detailed account of ingredient substitutions.
“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
Leftover Amounts Are Unspecified
The supplied recipe does not state how much reserved beef, vegetables or cooking liquid to use. That leaves the proportions dependent on the amount left from the original pot roast and may affect the chili’s thickness and flavor. The text also does not specify how to adjust the seasoning or liquid if a cook has substantially more or less roast than expected.
The provided information does not include independent testing, reader reviews or a publication date. It also does not give storage or reheating directions for leftovers. The listed 380 calories per serving is attributed to the recipe listing, but no serving weight or nutrition calculation details are included in the source material.
Cook and Adjust to Taste
The next step for readers is to chop their available cooked roast and vegetables, follow the stovetop directions, and check the chili as it simmers. Since the quantity of leftovers is not fixed in the supplied instructions, cooks may need to adjust the balance of beans, cooking liquid and seasoning to suit what they have. The recipe calls for a 10-minute simmer after bringing the mixture to a boil, followed by serving with the suggested toppings.
No further recipe update, event or follow-up reporting is identified in the source material. Any additional guidance, such as specific leftover measurements or storage recommendations, would need to come from the full recipe page or a later update from the publisher.
Key Questions
How long does the pot roast chili take?
Good Housekeeping lists a total time of 25 minutes. The directions include a two-minute cook for the garlic and spices and a 10-minute simmer after the mixture comes to a boil.
How many people does the recipe serve?
The recipe listing says it makes six servings. The source text does not specify the amount of leftover roast used, so the actual yield may depend on the ingredients available.
What beans and seasonings does it use?
It calls for two 15-ounce cans of no-salt-added black beans, rinsed, plus garlic, ground cumin, chili powder and a quarter teaspoon of kosher salt.
What toppings does Good Housekeeping suggest?
The listed toppings are chopped cilantro, sour cream and lime wedges. They are added when serving.
Source: rss
