*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
Surprisingly my family liked this stew and wanted to have it again. Looking for a different use of leftover roast. I adjusted it by using a can of corn and can of green beans but I only used about 3/4 cup of hickory bbq sauce. Be sure to include all of the liquid from the veggies. I only had chicken stock so I added beef cubes to it and cooked it on high for the full hour. I took the suggestion of serving over rice and it was awesome and just as good as leftover for lunch as well! I wouldn't have tried something like this on my own. Even my picky son liked it!
We really liked this. I don't use canned veggies so used frozen instead. I added a cup of water to make up for not having water from canned corn but it was a bit too much maybe 1/2 cup at the most. I also didn't have much bbq sauce maybe about a cup was all that was in my bottle but it was plenty giving it just enough flavor. Used beef boullion cubes instead of beef broth.
I used all my leftovers up including the vegs that were in the roast itself. So I didn't use canned mixed vegetables. I did take out more than half the bbq sauce and added canned sweet corn to it. It came out great. I will make it again when I have leftovers from a roast!
This was great! I DID use the sweet barbeque sauce but didn't use as much -thus it wasn't too sweet! I used a can of corn & found that this is very tasty but much better if put over some rice or a piece of toasted bread. -Will make this again.
I love this recipe what a great way to use up left overs! I used my leftover carmelized onion roast scalloped potatoes canned corn and some fresh celary spinach and tatsoi from my new farmshare it's amazing! I used the leftover barbecue sauces I had in the fridge so there was a little sweetness but not all if was sweet sauce. I might use less Worcestershire sauce next time as i forgot it and added that last minute. Over all a great recipe with flexibility.
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