Pot Roast Stew

In the rare chance that you or your family ever has left over Pot Roast, this makes for a great pick me up dinner mid week. What I recommend is that if you have Pot Roast as a Sunday dinner, you have this on a Wednesday or Thursday night the same week. 

And just a word to the wise - if you are planning on doing this in a house where the term 'left over pot roast' is almost comical because it is as rare as seeing a three legged duck, I recommend you reserve the amount of roast you'll need immediately after cooking it and never let it reach the table. Tuck it away in the fridge along with the reserved broth and other veggies (mainly onions and carrots). 

When I've planned this into the weeks menu, I buy a roast that is slightly larger and toss in the extra veggies during the initial cooking so this dish ends up being a quick mid-week wonder. 

Ingredients: 

1/2 lb leftover Pot Roast*

1 cup cooked carrots*

1 cup cooked pearl onions*

1 6oz package baby button mushrooms, washed and halved

4 cups beef broth*

1 teaspoon garlic powder, or 2 garlic cloves diced

1/4 cup flour 

3 Tablespoons Olive Oil or Butter 

*preferable reserved from the pot roast

Directions:

In a medium pot, heat olive oil over medium high. Add flour and stir quickly. Add broth slowly, stirring vigorously to combine throughly. Add mushrooms and garlic then bring to a boil - about 5 minutes. Reduce to a simmer for about 10 minutes. Meanwhile, dice carrots and cube left over roast. After mushrooms start to soften up, add carrots, onions, and roast. Cook an additional 5 minutes until roast and veggies are hot. 

Serves 4-6

Pictured here over Garlic Mashed Potatoes (coming soon!)