Leftover Pot Roast?

It's no secret: I'm not a leftover fan. In fact, I'd rather do just about anything than eat leftovers. No matter how ooey-gooey they were in their previous lifetime, it just can't be denied that leftovers just aren't good 24 hours later... In fact, they are dry, tasteless, boring, bland, blah, blah, blah.....  So, when I made my mother's simple, yet delicious pot roast that normally feeds about five people and shared it with only one, I knew there would be leftovers the next day. Ugh. Leftovers. If you've ever faced the dilemma of leftovers (to eat or not to eat, that is the question... and in fact, it is rarely a question for me. Trash can wins again.) you can go ahead and pull out your dusty thank you cards, because I am here to save the day.

POT ROAST QUESADILLAS

That's right... be the food superhero in the life of someone you love and allow your stomach to take a break from the same meal twice. Try this delicious culinary food-saver.

First you need pot roast. In case you don't have your own favorite recipe, you can try my mom's:

BASE RECIPE:

Simple Pot Roast:

3 lb. beef chuck roast
1 sm. chopped onion
4 thinly sliced carrots
4 stalk thinly sliced celery

2 cloves garlic
1 12 oz. can Campbells French Onion soup
Salt and pepper

Extra Virgin Olive Oil

1 Tbsp. Italian seasoning

Roughly chop the onion, carrots, and celery. Finely chop garlic. Coat the chuck roast with salt, pepper, and Italian seasonings ensuring that the entire roast is well coated on all sides. Drizzle the bottom of a crock pot with EVOO and place carrots, celery, and garlic in the bottom of the pot. Top vegetables with chuck roast and drizzle the top of the roast with olive oil. Fill pot with water until water is about 1 inch up the side of the pot. Pour 1 12oz. can of Campbells French Onion soup over the top. Cook the roast on low for 6-7 hours or high for 4-5 hours. 

Shred the leftover pot roast with a fork (or your fingers).

To assemble the quesadillas you will need:

Shredded sharp cheddar cheese

1 15oz can black beans, drained and rinsed

Soft flour tortillas (any size)

butter (1 tsp. butter / tortilla)

Heat a skillet over low heat. Melt 1 tsp butter and place tortilla in pan. Cover with handful of shredded cheese, black beans, and shredded pot roast. When cheese is melted, place another tortilla on top and flip (carefully... or everything will fall out). Toast other tortilla in the skillet until both sides are golden brown.

SIDE DISH:

Lemon-Cilantro Rice:

1 cup uncooked white rice

1 tsp. butter

1/2 lemon (or lime) for freshly squeezed juice, plus 2 Tbsp.

1 cup chicken (or vegetable) stock

2 Tbsp. vegetable oil

2 Tbsp. fresh chopped cilantro leaves

Pour one cup of chicken stock plus 2 Tbsp. vegetable oil in a small pot. When the liquid comes to a light boil whisk in rice, juice of 1/2 lemon and 1 tsp. butter. Put the lid on the pot and allow to cook for approximately 12-16 minutes (do not open pot while the rice is cooking or it will be come sticky). When the rice is done cooking, fluff with a fork and stir in 2 Tbsp. lemon juice and chopped cilantro leaves. Serve warm.

TOPPINGS:

Homemade Salsa:

1 (28oz) can whole (San Marzano) tomatoes, drained

1/2 small red onion, roughly chopped

1 jalapeno pepper (seeds removed for less heat)
1 tomato, diced

1 garlic clove, roughly chopped

1 lime juiced, plus rind for zesting

1/2 cup chopped cilantro

Kosher salt 

Freshly ground black pepper

Extra virgin olive oil

Toss all of the ingredients, except juice from canned tomatoes into food processor. If the salsa is too thick for your preference then add tomato juice. Drizzle with olive oil after well blended and refrigerate for an hour to allow the ingredients to marry. Serve cold.

Homemade Guacamole: 

2 ripe avocados

1 lime, juiced

1/2 red onion, chopped
1 tomato, diced

1 garlic clove, smashed and minced

1/4 cup cilantro leaves with stems, finely chopped

Extra virgin olive oil

Kosher salt

Freshly ground black pepper

Smash avocados with fork or potato masher until creamy but still chunky. Fold in the rest of the ingredients and allow to refrigerate for an hour before serving cold. Serve with tortilla chips.