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Pot Roast Patties

I did not like the way cooked meat gets dry in the freezer but I always wanted to have leftovers. So I came up with an idea to keep them from getting dry. When you thaw them you can either use the juice or throw it away. A small package of these fits nicely into an RV freezer, even the small ones in the Roadtrek.

Ingredients

 1 large chuck roast
 1 onion, chopped
 3 carrots, chopped
 1/2 cup water

Directions

Cook roast with the other ingredients in a slow cooker or Crock-Pot™ until very tender. Remove the meat from the pot and let it cool at least 10 minutes so all the juices do not run out and you do not burn your fingers. Shred the meat and loosely fit it into a muffin tin, but only up to the rim. Add some of the leftover juice from the pot to cover each cup. Place in a freezer (use a baking sheet to catch any spills) and freeze until hard. Remove each patty from the muffin cups and place in a zipper bag in the freezer. When it's time to use them simply thaw out the required amount in the microwave or in a pan on top of the stove. These patties can be used for many creative things. They make wonderful shredded beef burritos. Add or make gravy and put over noodles or potatoes or bread. Throw into soup or chili.

Serves: 4 to 6
Beef Onions Carrots Slowcooker

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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