Yorkshire Strata for Leftover Pot Roast
Transform your leftovers into a comforting, pub-inspired masterpiece with this Yorkshire Strata for Leftover Pot Roast. Perfect for repurposing last night’s pot roast and vegetables, this recipe layers tender shredded meat, hearty cooked veggies, and rich beef gravy beneath a cloud-like Yorkshire pudding topping. The batter, made with simple pantry staples like flour, eggs, and milk, bakes to golden perfection, creating a fluffy-yet-crispy crown. With just 15 minutes of prep time, this one-dish wonder is ideal for busy weeknights or a cozy weekend meal. Garnished with fresh parsley, it’s a crowd-pleasing dish that reinvents leftovers into something truly special.
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Recipe Information
Ingredients
- 2 cups leftover pot roast
- 1.5 cups cooked vegetables (e.g., carrots, peas, onions)
- 1 cup beef gravy
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter or oil for greasing
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Grease a 9x9-inch baking dish or casserole dish with butter or oil and set it aside.
Shred the leftover pot roast into small, bite-sized pieces if not already done.
Evenly layer the leftover pot roast and cooked vegetables in the prepared baking dish.
Pour the beef gravy over the meat and veggie mixture, spreading it out to cover the entire layer.
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, salt, and black pepper until smooth. This will form your Yorkshire pudding batter.
Pour the Yorkshire pudding batter over the meat and vegetable layers in the baking dish, ensuring it covers everything evenly.
Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and puffed up.
Remove the strata from the oven and let it rest for 5 minutes before slicing.
Garnish with fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 5606 mg | 244% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 32.0 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 600 mg | 46% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2802 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
