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Good Housekeeping published a pot roast chili recipe that turns reserved beef, vegetables and cooking liquid into a black bean chili. The recipe lists six servings and a 25-minute total time; it calls for simmering the mixture for 10 minutes and serving it with optional toppings.
Good Housekeeping has published a recipe for turning leftover pot roast, reserved vegetables and cooking liquid into a black bean chili, offering a way to repurpose a prepared meal into a dish listed at 25 minutes total for six servings. The recipe uses cumin, chili powder and garlic for seasoning, then simmers the combined ingredients for 10 minutes.
The recipe starts with reserved beef, vegetables and cooking liquid from pot roast. It adds one teaspoon of vegetable oil, two pressed garlic cloves, one tablespoon plus one teaspoon of ground cumin, one teaspoon of chili powder and two 15-ounce cans of no-salt-added black beans. The beans are rinsed before use, and the recipe includes one-quarter teaspoon of kosher salt.
To prepare it, chop the reserved beef and vegetables. Heat the oil in a five-quart saucepan over medium heat, add the garlic and spices, and cook for two minutes while stirring. Add the beans, chopped leftovers, reserved cooking liquid and salt. Bring the mixture to a boil, lower the heat and simmer for 10 minutes, stirring occasionally.
Good Housekeeping lists the recipe as yielding six servings and about 380 calories per serving. It suggests chopped cilantro, sour cream and lime wedges for serving. The source does not specify amounts for those toppings, so they can be adjusted to taste.
A Second Meal From Pot Roast
The recipe offers a practical use for cooked beef and vegetables that might otherwise remain as leftovers. Combining them with canned black beans and the pot roast’s cooking liquid gives the chili its stated ingredients without requiring a separate raw-beef cooking step. The listed 25-minute total time makes it a comparatively quick follow-up meal, although the time needed to prepare the original pot roast is not included.
Using the reserved cooking liquid also connects the new dish to the original roast, rather than treating the leftovers as plain meat. The recipe’s suggested cilantro, sour cream and lime add optional finishing touches, while the source leaves their quantities and the chili’s heat level to individual preference.
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How the Leftovers Become Chili
The source describes the leftover pot roast as coming from a slow-cooker recipe for pot roast with red wine sauce. For this chili, however, it does not require that particular preparation: the listed ingredients are reserved beef, vegetables and cooking liquid. The report presents the roast recipe as a suggested origin for those leftovers, not as a required step in making the chili.
The cooking method is brief because the beef and vegetables are already cooked. The recipe builds flavor by heating garlic with cumin and chili powder, then combines those seasonings with the beans and reserved ingredients. It directs cooks to bring the pot to a boil before reducing the heat for the 10-minute simmer.
““Leftover pot roast … adds extra protein and delicious beefy flavor to this spicy black bean chili.””
— Good Housekeeping recipe report
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Timing and Storage Details
The supplied report does not provide a publication date, so when the recipe first appeared is unclear. It also does not give detailed guidance on refrigerating or reheating leftovers, the amount of pot roast or cooking liquid needed, or substitutions for the beans and spices. The 25-minute total is the time listed by the publication; the source does not explain how that estimate was calculated or whether it includes chopping and bringing the mixture to a boil.
The 380-calorie figure is presented as an estimate, but the report does not state the portion weight or explain how optional toppings affect that number. No independent testing or reader response is included in the supplied material.
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Preparing and Serving the Chili
Readers can follow the listed method by chopping cooked pot roast and its vegetables, blooming the garlic and spices in oil, and simmering everything with rinsed beans and the reserved cooking liquid. The dish is ready to serve after the 10-minute simmer, with cilantro, sour cream and lime offered as optional toppings.
Because the source provides no leftover-storage directions, cooks should handle and store the cooked ingredients according to established food-safety guidance. The recipe does not give a make-ahead schedule or instructions for freezing the finished chili.
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Key Questions
How long does the pot roast chili take to make?
Good Housekeeping lists a 25-minute total time, including a 10-minute simmer. The report does not break down the time for individual preparation steps.
How many servings does the recipe make?
The recipe lists six servings and about 380 calories per serving. The source does not specify serving weight or how optional toppings change the calorie estimate.
What ingredients are added to the leftover pot roast?
The recipe adds two cans of rinsed black beans, garlic, cumin, chili powder, vegetable oil and a small amount of kosher salt. It also uses the reserved vegetables and cooking liquid from the roast.
Does the recipe require pot roast made with red wine?
No. The report mentions Good Housekeeping’s slow-cooker pot roast with red wine sauce as one source for the leftovers, but the chili ingredient list calls for reserved pot roast, vegetables and cooking liquid without requiring a specific roast recipe.
What toppings does Good Housekeeping suggest?
The suggested toppings are chopped cilantro, sour cream and lime wedges. The report does not specify quantities.
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