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Good Housekeeping published a recipe that uses leftover pot roast, vegetables and cooking liquid in a black bean chili. The recipe lists six servings and 25 minutes of total preparation and cooking time; it does not provide nutrition or food-safety guidance beyond its ingredient and cooking steps.
Good Housekeeping has published a recipe for turning leftover pot roast into a black bean chili, combining chopped beef and vegetables with beans, spices and the roast’s reserved cooking liquid. The recipe lists six servings and 25 minutes total, giving households a way to repurpose cooked meat rather than prepare a new roast for dinner.
The recipe calls for reserved pot roast, vegetables and cooking liquid, plus one teaspoon of vegetable oil, two pressed garlic cloves, one tablespoon plus one teaspoon of ground cumin, one teaspoon of chili powder and two 15-ounce cans of no-salt-added black beans. It also lists kosher salt and suggests chopped cilantro, sour cream and lime wedges for serving. The recipe refers readers to Good Housekeeping’s pot roast with red wine sauce as one possible source of the leftovers.
To prepare the chili, the instructions say to chop the beef and vegetables, then heat the oil in a five-quart saucepan over medium heat. The garlic, cumin and chili powder cook in the oil for two minutes while being stirred. The beans, chopped leftovers, reserved liquid and one-quarter teaspoon of salt are then added.
The mixture is brought to a boil and reduced to a simmer for 10 minutes, with occasional stirring, before serving. Good Housekeeping gives the recipe a total time of 25 minutes and lists 380 calories per serving. The supplied recipe does not specify the quantity of leftover beef, vegetables or cooking liquid, so the proportions may depend on what remains from the original roast.
A Second Meal From Pot Roast
The recipe is a practical way to make a planned second meal from already-cooked beef and vegetables. Adding black beans and using the roast’s cooking liquid gives those leftovers a different format and flavor profile, while the listed 25-minute total time makes it a relatively quick stovetop option when the main ingredients are ready.
For readers planning meals around leftovers, the approach can help reduce food waste and stretch a roast across more than one dinner. The instructions also leave room to use the amount of beef and vegetables available, although that flexibility means the finished chili’s texture and yield could vary. The recipe’s six-serving estimate and calorie figure are published values; the supplied material does not explain how they were calculated or how changes in leftover quantities affect them.
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How the Recipe Uses Roast Leftovers
This is a recipe report, not a report of a new food-safety rule or product announcement. The source material presents the dish as a way to use leftovers from pot roast, including both the meat and vegetables, along with the cooking liquid. That liquid is added to the chili rather than discarded, and the recipe uses black beans as its other main ingredient.
The cooking method is a short stovetop sequence: seasonings are warmed in oil, the remaining ingredients are stirred in, and the mixture simmers for 10 minutes. The supplied source identifies Good Housekeeping as the publisher and gives a link to its original recipe. It does not include a publication date, recipe author, reader testing notes or additional reporting about how the dish was developed.
“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
Portions and Storage Details Are Unspecified
The recipe does not state how much leftover beef, vegetables or cooking liquid to use. It also does not give a storage period for leftovers, reheating instructions, or a target internal temperature for the finished dish. Readers should follow current food-safety guidance for promptly refrigerating cooked food and reheating leftovers thoroughly; the source itself does not provide those details.
The source lists 380 calories per serving but does not provide a nutrition breakdown or explain the portion size behind that estimate. It also does not identify a publication date in the supplied text. No response from the publisher, testing information or follow-up guidance is included.
Prepare and Serve the Chili
The next step for readers is to gather the reserved roast, vegetables and cooking liquid and follow the listed stovetop method, adjusting the amount of seasoning to suit the quantity of leftovers. The recipe suggests finishing each serving with cilantro, sour cream and lime wedges. Sour cream is a dairy product, a common allergen; readers with dietary restrictions can omit it or choose an alternative that suits their needs.
No later development or update is identified in the supplied source. Any changes to the recipe’s serving estimate, nutrition information or storage recommendations would need to come from the publisher or another clearly identified source.
Key Questions
How long does the pot roast chili take?
Good Housekeeping lists 25 minutes total. The instructions include two minutes of cooking the garlic and spices and a 10-minute simmer, but do not separately specify every preparation interval.
How many servings does the recipe make?
The recipe lists six servings. The source does not specify the quantity of leftover roast required, so the yield may depend on the amount used and serving size.
What ingredients are used?
The listed ingredients include leftover pot roast, vegetables and cooking liquid; vegetable oil, garlic, cumin, chili powder, two 15-ounce cans of no-salt-added black beans and kosher salt. Suggested toppings are cilantro, sour cream and lime wedges.
Does the recipe provide leftover storage or reheating guidance?
No. The supplied instructions do not state how long leftovers can be stored or give a target temperature for reheating. Follow current food-safety guidance when storing and reheating cooked food.
Source: rss
