Description
I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It’s absolutely delicious and a great idea to use up those leftovers.
Ingredients
- 1 ½ tablespoons butter, divided
- ½ pound baby carrots, cut into horizontal quarters
- ¾ cup chopped onion
- 2 stalks celery, chopped
- 2 cups shredded leftover pot roast
- 2 cups boiling water
- ½ cup milk
- 1 (4 ounce) package scalloped potatoes (such as Idahoan®)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8×8-inch baking dish.
- Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add carrots
- onion
- and celery; cook until tender
- 5 to 8 minutes. Stir in shredded pot roast; set aside.
- Stir together boiling water and remaining 1 tablespoon butter in a large bowl until butter is melted. Mix in milk
- potatoes
- and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until potatoes are fork-tender
- 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4