Recipe by AMYLYN914
"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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1 1/2 pounds
cooked, shredded beef chuck roast
2 (10 ounce) cans
mixed vegetables, with liquid
2 1/2 cups
1 (10.5 ounce) can
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.
This stew was awful. I should have known better than to make something with jarred BBQ sauce as the base.
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.
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Leftover Roast Brunswick Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 143
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