TL;DR
Get kitchen staples and gadgets delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
Good Housekeeping published a recipe for turning leftover pot roast into a black bean chili that serves six and takes 25 minutes, according to the magazine. The recipe uses reserved beef, vegetables and cooking liquid, and adds cumin, chili powder and garlic; the source does not provide nutrition or food-safety details beyond an estimated 380 calories per serving.
Good Housekeeping has published a recipe for turning leftover pot roast into a black bean chili, combining the reserved beef, vegetables and cooking liquid with garlic and spices. The magazine lists the dish as yielding six servings and taking 25 minutes total, offering a way to use an already-cooked meal as the base for another dinner.
The recipe begins with the reserved pot roast ingredients: chopped beef and vegetables, plus cooking liquid from the original roast. It calls for one teaspoon of vegetable oil, two pressed garlic cloves, one tablespoon plus one teaspoon of ground cumin, one teaspoon of chili powder, two 15-ounce cans of no-salt-added black beans, and kosher salt.
To cook it, warm the oil in a five-quart saucepan over medium heat. Add the garlic, cumin and chili powder and cook for two minutes, stirring. Stir in the rinsed beans, chopped roast and vegetables, reserved cooking liquid and one-quarter teaspoon of salt. Bring the mixture to a boil, lower the heat and simmer for 10 minutes, stirring occasionally.
Good Housekeeping suggests serving the chili with chopped cilantro, sour cream and lime wedges. The listing gives an estimate of 380 calories per serving. It does not specify the amount of leftover roast or reserved liquid, so cooks will need to adjust the quantity of beans and seasonings to suit what they have.
A Second Dinner From Pot Roast
The recipe offers a practical use for leftover cooked beef, turning the original roast into a meal with a different flavor profile rather than serving the same preparation again. Its listed 25-minute total time makes the second dish relatively quick, though that timing assumes the pot roast and its cooking liquid are already prepared and available.
Using the roast’s reserved vegetables and liquid also means those components become part of the chili rather than going unused. The beans, cumin and chili powder supply the recipe’s chili base, while the suggested lime, cilantro and sour cream provide finishing options. The source describes the result as a spicy black bean chili but does not give a measured heat level or a spice adjustment guide.
As an affiliate, we earn on qualifying purchases.
How the Recipe Uses the Roast
This is a recipe announcement, not a report of a food trend, restaurant launch or new cooking study. Good Housekeeping presents the chili as a follow-on to its pot roast recipe, which is described in the source as a slow-cooker dish with red wine sauce. The chili depends on having cooked beef, vegetables and liquid left over from that meal.
The supplied recipe is brief and specifies the cooking sequence and several quantities, but it does not state a publication date or explain how much leftover roast is expected. It also does not include the full pot roast recipe. The stated yield and calorie estimate belong to the chili recipe as listed by the magazine.
““Yields: 6 serving(s) Total Time: 25 mins Cal/Serv: 380””
— Good Housekeeping
Portion Sizes and Storage Advice
The source does not state the weight or volume of leftover beef, vegetables or cooking liquid needed, which may affect the chili’s thickness and seasoning. It also does not say whether the 25-minute total includes preparation time for chopping, or provide storage, refrigeration or reheating guidance. Since the recipe uses previously cooked leftovers, readers should follow established food-safety practices for handling and chilling cooked food; the supplied source gives no specific temperatures or storage window.
The calorie figure is presented as an estimate, but the source does not provide its calculation method or serving weight. It is also unclear how much heat the listed chili powder produces, as brands and blends can vary.
Cook and Adjust to Your Leftovers
No follow-up announcement or additional recipe testing is described in the supplied material. For readers making the dish, the next step is to chop the available roast and vegetables, measure the reserved cooking liquid, and follow the listed stovetop sequence. Because the recipe does not specify leftover quantities, the finished mixture may need adjustment for consistency and salt.
The suggested cilantro, sour cream and lime are serving options rather than required ingredients in the cooking pot. The source provides no reported reader response, revised instructions or further publication timetable.
Key Questions
How long does the pot roast chili take?
Good Housekeeping lists a 25-minute total time, including a 10-minute simmer. That timing assumes the pot roast, vegetables and cooking liquid have already been prepared.
How many servings does the recipe make?
The recipe listing says it yields six servings. It also gives an estimate of 380 calories per serving.
What ingredients are added to the leftover roast?
The listed additions include black beans, garlic, cumin, chili powder, vegetable oil and kosher salt. The finished chili can be served with cilantro, sour cream and lime wedges.
Does the recipe say how much leftover pot roast to use?
No specific weight or volume is provided for the reserved beef, vegetables or cooking liquid. The recipe assumes cooks have leftovers from the accompanying pot roast preparation.
Does the source give leftover storage instructions?
No. The supplied recipe does not include storage or reheating directions, so cooks should use standard food-safety practices for cooked leftovers.
Source: rss
Halloween Picks
halloween
As an affiliate, we earn on qualifying purchases.
