Leftover Roast Brunswick Stew Recipe - Allrecipes.com
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Leftover Roast Brunswick Stew

Recipe by  

"This is a very good Brunswick stew made with last night's leftover pot roast. Southern style BBQ sauce works best. Don't use honey BBQ or other really sweet sauces because they make the stew too sweet."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.
  2. Cover, and cook at least 1 hour on High.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2004

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.

Most Helpful Critical Review
Feb 05, 2005

This stew was awful. I should have known better than to make something with jarred BBQ sauce as the base.


13 Ratings

Nov 02, 2009

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!

Jun 01, 2009

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.

Sep 13, 2012

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.

Aug 19, 2011

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!

Feb 09, 2011

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.

Jul 05, 2011

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!


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 1605 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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