Easy Leftover Pot Roast Recipes with Noodles (Ready in 20 Mins)

As a professional chef, I constantly seek ways to maximize ingredients and minimize waste without sacrificing flavor. Sunday pot roast is a classic for a reason, but finding creative ways to use up the large amount of leftover meat can be challenging. Reheating a dry slice of roast doesn’t quite hit the spot, especially on a busy weeknight. This recipe transforms that pot roast into a high-impact, flavorful noodle dish that feels entirely new. It takes less than 20 minutes from fridge to table, making it perfect for those hectic schedules when you need a satisfying meal fast.

Why This Recipe Works

The magic of this recipe lies in how we treat the leftover pot roast. The initial braising process makes the meat incredibly tender, but reheating can easily dry it out. By incorporating the pot roast into a noodle dish with a sauce base, we ensure the meat stays moist and flavorful. The noodles act as a vehicle for the rich sauce, which draws its flavor from the leftover jus and simple aromatics like garlic and onion. This method elevates the leftover meat from a simple reheat to a sophisticated, complete meal.

Ingredients

• 2-3 cups cooked pot roast, shredded or cubed
• 2 cups leftover pot roast jus (cooking liquid) or beef stock
• 8 ounces egg noodles, ramen, or udon
• 1 tablespoon olive oil or butter
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh parsley or green onions for garnish

Step-by-Step Instructions

1. Prepare the Noodles: Cook the noodles according to package directions. Drain and rinse briefly to prevent sticking, then set aside.
2. Saut Aromatics: In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Pot Roast and Jus: Add the shredded pot roast to the skillet along with the leftover pot roast jus (or beef stock) and soy sauce. If you want a thicker sauce, whisk the cornstarch with a tablespoon of water and stir it into the liquid now.
4. Simmer and Reduce: Bring the mixture to a simmer, stirring constantly. Allow it to simmer for 5-7 minutes, letting the liquid reduce slightly and the shredded meat to absorb the sauce.
5. Combine and Serve: Add the cooked noodles to the skillet with the pot roast mixture. Toss gently to combine all ingredients and ensure the noodles are fully coated in the sauce. Serve immediately, garnished with fresh parsley or green onions.

Chef’s Tips

• Shredding vs. Cubing: Shredding the pot roast exposes more surface area, allowing the meat to absorb more of the sauce during the reheating process. This provides a better flavor and texture than simply cubing the meat.
• Don’t Waste the Jus: The leftover cooking liquid from the pot roast is liquid gold. It’s already rich with flavor from the slow cooking process. If you don’t have enough jus, supplement with store-bought beef stock, but use the jus first.
• Adding Vegetables: This recipe is a fantastic vehicle for extra vegetables. Saut mushrooms, bell peppers, or carrots with the onion for added nutrients and texture. Stir in a handful of spinach at the very end to wilt it quickly.
• Spice It Up: For an extra kick, add a dash of sriracha or red pepper flakes along with the soy sauce. A little grated ginger can also add complexity and brightness.

Nutrition Facts (Estimated per serving)

Nutrient	Amount
Serving Size	Approx. 1/4 of recipe
Calories	450-550 kcal
Protein	35-40 g
Carbohydrates	50-60 g
Fat	15-20 g

FAQ

Can I use different types of noodles?

Yes, absolutely. Egg noodles are traditional, but ramen, udon, or even spaghetti work perfectly. Just be mindful of cooking times. The goal is to choose a noodle that holds up well to a rich sauce.

How long does this keep in the refrigerator?

When stored in an airtight container, the prepared noodle dish will keep for 3-4 days in the refrigerator. The noodles may absorb more sauce over time, so you might need to add a splash of water or stock when reheating.

Can I prepare this in advance for meal prep?

Yes, this recipe is excellent for meal prep. I recommend preparing the pot roast mixture (Steps 1-4) and storing it separately from the cooked noodles. Combine them just before eating to prevent the noodles from getting overly mushy.

Final Thoughts

Leftovers should never be boring or an afterthought. With a little creativity, we can transform ingredients from a Sunday feast into efficient, delicious weeknight meals. This leftover pot roast noodle recipe is a perfect example of smart cooking, delivering maximum flavor and comfort in minimal time. Enjoy the process of creating something new from something old, and give your busy schedule a break from cooking from scratch.