How To Make A Sunday Roast Stretch Into More Meals

For communities with roots in England, a Sunday roast is perhaps one of the most comforting traditions that has endured through the centuries. Often centering around large pieces of roasted meat — whether beef, lamb, pork, or poultry — with accompanying sides, like potatoes, vegetables, and these days, Yorkshire pudding. There are, however, occasions where our eyes are bigger than our stomachs and we make too much for the company we are feeding. You could have straight up leftovers, but is there a way to make it stretch into more meals? You bet.

Given the amount of work that goes into preparing the best Sunday roasts, it makes sense to intentionally make more than you need for the main meal. A larger cut of meat, extra gravy, a few more potatoes, another pound of vegetables, and even extra Yorkshire pudding — all of these make versatile starting points for future meals. For the leftovers, wrap the meat well in plastic wrap or aluminum foil before placing it in an airtight container, which helps maintain much of its flavor. Store the remaining components in separate airtight containers in the fridge and use all of them within three to four days or freeze them for up to four months, per the USDA. That is plenty of time to turn them into a variety of different meals!

Whether or not you want to have roast leftovers the way it was originally served, the absolute best way to reheat a roast is to do it low and slow in an oven. From there, you can go in several directions. If you have leftover prime rib, make French dip sandwiches. Any leftover gravy can be repurposed in a flavorful makeshift au jus, perfect for soaking into the sandwich bread. Cubing up the meat can go in a stir-fry, which you can flavor any way you like (providing the original roast was not too heavily herbed or spiced), such as with beef and broccoli or even a Peruvian lomo saltado.

As for the other leftover components of the roast, you can let your imagination run wild. Make an Italian dish like Stanley Tucci and prepare a batch of potato croquettes with the leftover spuds. You can even chop up any extra meat and vegetables to make it more filling. Leftover roast vegetables can be studded into a quiche or puréed and turned into a roasted vegetable soup. Have some extra Yorkshire pudding? Treat it like a miniature Dutch baby and top it with herby, tangy goat cheese for a wonderful warm breakfast or put sliced fruits and whipped cream on the pudding for a filling dessert. With this many ideas for meals, Sunday roast was just the beginning.