Tuesday, August 10, 2010

Two-In-One Roast Beef and Beef Enchiladas...And More Giveaway Info

Just a reminder for you to enter my Yoplait Giveaway if you haven't done so already. Click HERE for details. Once you've entered my giveaway, go see my friend Janelle, because she's hosting the same giveaway! And if those two aren't enough for you, she's also hosting a $25 Sam's Club Gift Card giveaway.


Speaking of Janelle, she inspired me to make enchiladas from leftover roast beef.  Following is my take on the meal.  I've made these a couple of times now; I would never have thought to make the creamy beef sauce if Janelle hadn't come up with it first, but I wouldn't dream of making these any other way now.  It's so good!

The Roast (With Gravy)

3-5 pounds beef roast, your choice (I've used both arm and chuck roasts)
1-2 Tablespoons oil
2-3 Tablespoons dehydrated onion (or about 1/2 cup diced fresh onion)
1/2 teaspoon Cavender's Greek seasoning (or seasoning blend of your choice)
1 cup beef broth

2 cups of beef broth (from after cooking the roast)
2 Tablespoons cornstarch

Brown roast on all sides, then place in a roasting pan or oven-safe skillet that has a lid.  Sprinkle with dehydrated onion (or fresh onion) and Cavender's.  Pour beef broth over all.  Cover and place in 300° oven for about 3 hours.  Alternately, you can cook this for several hours in a slow cooker set on Low.

To make the gravy, combine 2 cups of the cooking juices with 2 Tablespoons of cornstarch.  Bring to a boil, stirring constantly, until gravy thickens.

The Enchiladas

2 Tablespoons cornstarch
1 Tablespoon taco seasoning mix
1 cup beef cooking juices from the roast, or 1 cup of leftover gravy
1-1/2 cups milk

Combine cornstarch and taco seasoning mix in a small saucepan.  Stir in cooking juices (or gravy) and milk until well-combined.  Heat over medium-high heat until mixture comes to a boil and thickens. 

Spray a 2-quart rectangular baking dish with pan spray.  Place about 1/2 cup of beef sauce in bottom of dish.  Set dish and remaining sauce aside.

Leftover roast beef, chopped
Cheddar cheese, shredded
1/2 to 3/4 cup salsa
1/2 cup shredded cheddar cheese (in addition to above amount)

Combine all to make a total of 3 cups of filling.  Divide filling evenly into 10 flour tortillas, then fold and roll either enchilada- or burrito-style.  Place seam side down in prepared baking dish.

Spoon remaining sauce over enchiladas, being sure to cover all surfaces.  Sprinkle with remaining 1/2 cup of cheese.

Heat in a 350° oven, uncovered, for 20 minutes.  Serve with your favorite enchilada toppings.

Makes about 5 servings.

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Sheila said...

Sounds delicious. I usually make hash with my leftover roast--but next time I make a roast, I'll have to try this recipe. Have a lovely week.

Frances said...

YUM! We love enchildas....all enchiladas.

Anonymous said...

Mmmm - I know what I'm doing with my leftover roast now!

SonyaAnn said...

I gain weight just visiting you!

Lisa B. said...

We love enchiladas too. I'll have to remember this when I cook a roast this winter.