Quick Leftover Pot Roast Shredded Beef Sandwich
Use leftover pot roast to make a savory, mouthwatering sandwich in minutes! Reheated tender beef is topped on a slice of bread with a sweet, tangy spread—perfect for lunch or light dinner!
Servings: 1 Servings
Calories: 480kcal
Equipment
- 1 Small Fork and Knife optional for serving
Ingredients
- 1 slice of bread (of choice) optional: toasted
- 2 tablespoons sugar-free jam of choice (see note)
- 1 cup leftover shredded beef, briefly reheated
Instructions
- Spread (toasted) slice of bread with jam. Make sure to cover the corners.1 slice of bread (of choice), 2 tablespoons sugar-free jam of choice (see note)
- Divide the reheated shredded beef over the toast. Serve with small fork and knife and enjoy!1 cup leftover shredded beef, briefly reheated
Notes
Tips:
- Sugar-free jam: I love a fig jam for this recipe or my Quick Spiced Apricot Jam. It's delicious. But consider my Instant Pot Apple Butter or Rhubarb Compote.
- Bread: I love sprouted bread from Ezekiel, but choose your favorite (gluten-free) bread, or make it low-carb and grain-free friendly with a slice of my Lupin Bread or almond flour tortillas.
- Toast The Bread: Although optional, toasting your slice of bread creates a lovely crunchy bite that goes well with the pot roast shredded beef.
- Room Temperature: Let the leftover meat come to room temperature before reheating for the best flavor.
- Serving Suggestion: It's extremely filling for lunch, but feel free to serve it with a quick refreshing salad on the side like this Carrot Apple Salad.
Nutrition
Serving: 1 | Calories: 480kcal | Carbohydrates: 28g | Protein: 52g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 147mg | Sodium: 319mg | Potassium: 840mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 6mg
