My favorite thing to do with leftover roast is to make Manhattans. Thicken the broth with cornstarch to desired consistency. Shred the roast and add. Then I layer on my plate; first the bread, then the mashed potatoes, another slice of bread and then the meat. MMM--good!
_Beef barley soup:_ make a broth from the bone and whatever meat you cannot get off it. Add a bullion cube if necessary. Add a little chopped carrot, onion, celery, and some dry barley. The barley will quadruple in size, like rice, so little goes a long way. Add in the leftover meat. This recipe works well when you have a very small amount of beef to stretch for several people.
_Beef empanadas:_ chop up the leftover meat with any cooked veggies you have (carrot, potato, mushrooms, etc) and add a little gravy or bbq sauce or whatever. Place a spoonful or two in the center of a flattened canned biscuit, croissant, or a piece of bread dough. Fold over and crimp. Bake about 15 mins at 350.
_Onion Soup:_ This is especially good when you have very little meat left over. It's an elegant soup and it only costs pennies. Make a broth with the bone. In a separate pan saute' very thin slices of onion in butter (it really ought to be butter) on low heat until it is all soft and golden. Strain the broth and pour over the onions. Add a shot of cider vinegar or worcestershire sauce and a little pepper. Serve plain, or float a good piece of bread and a nice melted cheese on top.
Get off as much meat as you can. Use that to make sweet-sour pork to serve over noodles or rice.
Then, I agree, boil the bone for soup. I lived with a group of Italian women for years and some of them were fabulous cooks. They always used some beef, pork AND chicken (!) to make their broth for soups. It was spectacular -- so rich and savory. So if you have freezer room, you could save the bone until you also have beef and chicken scraps.
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