leftover-roast-brunswick-stew

Leftover Roast Brunswick Stew

12 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
AMYLYN914
Recipe by  AMYLYN914

“This is a very good Brunswick stew made with last night's leftover pot roast. Southern style BBQ sauce works best. Don't use honey BBQ or other really sweet sauces because they make the stew too sweet.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.
  2. Cover, and cook at least 1 hour on High.

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Reviews (12)

Rate This Recipe
STRFSH
21

STRFSH

I loved this recipe!!! I slow cooked a london broil roast to make BBQ sandwiches but found this recipe and gave it a try. I used cans of corn, green beans, and potatoes since I didn't have mixed vegetables on hand. I loved how easy this was because you really didn't have to follow the measurements exactly, you can do it to your taste preferences. And since I had the broth the meat cooked in I didn't need any broth. I will make this again.

Jolene
16

Jolene

Very good use of leftover roast. I really liked it. I followed the recipe, but I did use frozen corn instead. I'm planning on making it again tonight, but I'm using less BBQ sauce this time, was a bit overpowering last time. But very good overall. Thanks for the recipe Amy!

MDINSMORE
10

MDINSMORE

I only gave it 4 stars, because if I used the full amount of bbq sauce, I know I wouldn't have liked it. I chopped the roast as it wasn't moist enough to shred. I first put the roast cubes in the crockpot and then squirted in the bbq, stirring, just enough for decent coverage. I also used frozen vegetables instead of canned as I just don't use canned vegetables. This is a good recipe to use up a dry roast.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 1605 mg
  • 64%

Based on a 2,000 calorie diet

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