Got leftover roast beef? Transform it into a richer, more comforting meal than just another sandwich. This Traeger Roast Beef Bowl gathers savory beef, a deep red-wine gravy, and tender vegetables into a hearty bowl you can spoon over mashed potatoes, fries, or a baked potato for pure comfort food.
Traeger Roast Beef Bowl
This recipe starts with a quick golden roux, builds a rich beef gravy with red wine and stock, then folds in diced leftover roast beef and vegetables. It’s an easy, adaptable dish that turns leftovers into a warm, satisfying meal with minimal fuss. Use fresh or frozen vegetables, swap in what you have on hand, and serve over mashed potatoes, roasted potatoes, or fries for a crowd-pleasing dinner.
Why You’ll Love This Dish
- Leftover-friendly — Gives roast beef new life without tasting repetitive.
- One-pot convenience — Simple steps and easy cleanup.
- Customizable — Swap vegetables or seasonings to match your pantry.
- Comfort food — A rich gravy and hearty beef over potatoes is timeless.
- Good for meal prep — Keeps well in the fridge and reheats easily.
Recipe Shopping List
You probably have many of these items already. For exact quantities, see the ingredient section below.
- Butter — Forms the base of the roux; salted or unsalted.
- Flour — All-purpose to thicken the gravy.
- Leftover roast beef — Pot roast, smoked roast, or sliced steak works.
- Onion — Provides sweetness and depth.
- Carrots — Adds texture and subtle sweetness.
- Green beans — Color and snap; fresh or frozen.
- Corn — Adds brightness; fresh, frozen, or canned.
- Beef stock — Use low-sodium so you can control seasoning.
- Red wine — Adds body and complexity; a dry cabernet, merlot, or similar.
How to Make It — Overview
Here’s a concise overview of the steps so you know what to expect. Full ingredient amounts and a structured recipe are provided below.
- Make the roux: Melt butter, whisk in flour, and cook until golden and nutty. Set aside.
- Prep the ingredients: Dice leftover beef and chop vegetables.
- Start the gravy: Bring beef stock and red wine to a simmer in a pot.
- Combine and cook: Whisk in the roux, add beef and vegetables, and simmer until thickened.
- Serve: Spoon the mixture over mashed potatoes, a baked potato, or fries.
How to Make Great Gravy
Great gravy starts with good stock, but even pantry shortcuts can be elevated. If you have a homemade beef stock (the kind that gels when chilled), it will produce the deepest, richest flavor. Still, you don’t need perfect stock to make a delicious bowl — a well-made roux and a splash of red wine will add body and complexity.
If you’re using a store-bought stock or a packet mix, a golden roux and gentle simmer will transform those ingredients into a gravy that tastes homemade. Don’t skip the step of browning the roux until it smells slightly nutty — that flavor is a game-changer.
Leftover Roast Beef Ideas
- Traeger Beef Pot Pie
- Easy Beef Stew
- Chuck Roast Stroganoff
- Beef & Dumplings
- Beef Stroganoff Soup
- Guinness Pot Pie
- Smoked Shredded Beef Pot Pie
Traeger Roast Beef Bowl
This easy Roast Beef Bowl is made with leftover steak or pot roast. It’s a delicious way to use extra beef and turn it into a warming, flavorful meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
Roux
- ½ cup butter
- ⅓ cup all-purpose flour
Beef Mixture
- 4 cups leftover roast beef, diced
- 1 medium onion, diced
- ½ cup carrots, diced
- ½ cup green beans, chopped
- ½ cup corn
Gravy
- 4 cups beef stock (low-sodium preferred)
- ½ cup dry red wine
Instructions
Make the Roux
- Melt the butter in a skillet over medium heat. Whisk in the flour and reduce heat to medium-low. Stir frequently until the roux turns golden and smells nutty. Remove from heat and set aside.
Prep
- Dice the leftover beef and chop the onion, carrots, and green beans if needed.
Make the Gravy and Finish
- In a medium-large stockpot, combine the beef stock and red wine and bring to a gentle simmer.
- Whisk in the roux until fully incorporated and smooth. Return to medium heat.
- Add the diced beef and vegetables. Bring to a slow simmer and cook, stirring frequently, until the gravy thickens and the vegetables are fork-tender, about 10–15 minutes.
- Adjust seasoning with salt and pepper to taste. Serve hot over mashed potatoes, a baked potato, or fries.
Nutrition (per serving)
Calories: 299 • Total Fat: 16g • Saturated Fat: 9g • Cholesterol: 88mg • Sodium: 1303mg • Carbohydrates: 11g • Fiber: 1g • Sugar: 3g • Protein: 25g