Transform your leftover pot roast into tacos, sliders, pasta, and more with these easy and creative recipe ideas everyone will love.

(pour une version basique comme les tacos ou le hash) : 2 cups shredded leftover pot roast

1 tablespoon olive oil or butter

1/2 cup chopped onions

1/2 cup bell peppers (optional)

1/2 cup corn or peas (optional)

Salt and pepper to taste

Fresh herbs or toppings (e.g. cilantro, green onion, shredded cheese, sour cream)

Pour les variations (au choix selon la recette) :

Cooked rice, pasta, or tortillas

Slider buns, potatoes, or pizza dough

Shredded cheese, sour cream, salsa, or gravy

Eggs (for hash), enchilada sauce, BBQ sauce, etc.

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Prep the Leftovers
Shred or chop your pot roast. Gather complementary ingredients based on your chosen recipe.
Sauté or Heat
In a skillet, heat oil or butter. Add vegetables (if using) and sauté until softened. Stir in the meat to warm through.
Assemble the Dish
Add shredded beef to your base—whether in tacos, sandwiches, over rice, or inside quesadillas.
Flavor Boost
Season to taste or add sauces (BBQ, soy, enchilada, gravy). Let simmer briefly to blend flavors.
Finish & Serve
Top with fresh garnishes like herbs, cheese, or sour cream. Serve hot!

Use the juices from the original pot roast to keep meat moist.
Reheat slowly with a splash of broth to avoid drying out.
Customize the spices to give an international twist (Mexican, Asian, Italian).
Make ahead: Pre-shred and portion pot roast in the freezer for quick meals later.