Pot Roast Pastitsio

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This is really, really good. Such a great way to make yummy pot roast even yummier!

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This recipe is kind of weird- not a big Emeril fan really- but I do like the dill. Cinnamon is pretty essential to this dish as generally prepared.

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The flavor was delicious - I just didn't have enough of the sauce to fully cover the pasta and beef. Would make more sauce next time.

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I had plenty of liquid leftover with the pot roast to add but felt I didn't really have any "gravy" so I used a little seasoning from a mcormick beef stroganoff packet and mixed it with a little water and added it the dish. I used really good penne (de cecco and I think that made the dish. It was really a great way to use leftover pot roast and it serves a lot of people. In fact I still have some "leftover" !
Next time I will use less pasta... and also, I didn't have any dill so I left it out and it was fine.

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I didn't have the time to make the white sauce, so I used Cheesy Ragu with roasted garlic parmesan that I had in my pantry. Decided to add some mushrooms & that really added a great taste. Also did not have the fresh dill or nutmeg, so used dry spices & the taste was incredible. The cheese I had on hand was mozzarella, so substituted that. It was yummy!!

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I was not entirely pleased with the results. I measured out everything exactly, but it ended up a bit too dry. I think it was supposed to be creamier. The flavor was a bit more bland than I would expect from an Emeril recipe as well.

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I have made this recipe twice. It is a lot of work, but definitely worth it. My family begs me to make a roast so we can have this dish. The only thing I changed was I added mushrooms.

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Delicious, especially the fresh nutmeg flavor. Adds a nice autumn flavor to it. I recommend this with a nice barbera wine.

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This recipe is really good. I had some leftover pork roast in my freezer that I didn't know what to do with and then saw the show feturing this recipe so I tried it using the leftover pork roast ... talk about yummy!!!! I didn't have any penne either so I used some short fettuccine and that worked just as well I think. Then again, I love fettuccine and egg noodles best so I guess it doesn't really matter which pasta you use, the recipe will still taste wonderful. I also added a little basil and some onions. BTW ... this was also my first time making a Bechamel Sauce ... Yay!!!! Mahalo Emeril.

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This dish is awesome to make out of leftover roast. The rich creamy flavor marries with the beef to create a succulent dish. I make this dish about once every 2 months.