Leftover Pot Roast Nachos with Waffle Fries
Crispy waffle fries topped with tender leftover pot roast, caramelized onions, melted cheese, and peas, then finished with warm beef gravy and horseradish sauce.
- Prep15 min
- Cook40 min
- Total55 min
- DifficultyEasy
- Servings8
This loaded nacho-style dish transforms leftover pot roast into a hearty, crowd-pleasing appetizer. The combination of salty, crispy waffle fries, savory beef, sweet caramelized onions, and creamy melted cheese is irresistible.
A quick beef gravy and tangy horseradish sauce tie everything together, making this a perfect game-day snack or casual party dish. You can also use leftover steak or prime rib.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F.
- In a medium skillet over medium-low heat, melt the butter. Add the sliced onion, reduce the heat to low, and cook, stirring occasionally, until the onion is golden brown and caramelized, about 20 minutes.
- Meanwhile, spread the waffle fries in a single layer on a large rimmed baking sheet. Bake for 30 minutes, or until crispy and golden.
- Remove the baking sheet from the oven. Top the fries evenly with the shredded or chopped beef, the caramelized onions, the shredded mozzarella and gruyere, and the frozen peas.
- Return the baking sheet to the oven and bake for another 10 to 12 minutes, until the cheese is melted and bubbly.
- Drizzle the beef gravy over the hot nachos and serve immediately with the horseradish sauce on the side.
💡 Tips
- For extra crispiness, bake the waffle fries a few minutes longer before adding the toppings.
- You can substitute the gruyere with provolone or more mozzarella.
- If you don't have leftover pot roast, use any cooked beef like steak or prime rib.
Inspired by a recipe from Spend With Pennies