pot roast has three incarnations at our house, first the roast day, then the
stew day, used to be on noodles, steamed dumplings or biscusts, then the
third time i add the left overs from the fridge, tomatoes and beef broth for
soup, Lee
"Julie Bove" > wrote in message
...
>
> "metspitzer" > wrote in message
> ...
> On Nov 4, 7:52 pm, "Janet" > wrote:
>> Julie Bove wrote:
>> > What did you have? Or what are you going to have? Or what will you
>> > have tomorrow?
>>
>> Last night I had pot roast provencal from Mastering the Art of French
>> Cooking, made with olive oil and skipping the pork fat, with caulifower
>> puree.
>>
>> Tonight I'm just having more leftover pot roast because I was busy and
>> didn't have time/energy to cook anything else.
>
> Left over pot roast makes some good burritos.
>
> I always make soup out of it. I chop up whatever veggies are there and
> then add any leftovers from the fridge. If I don't have any other
> leftovers, then I will either add some canned stuff or cook a small amount
> of chopped veggies until soft and then heat through with the pot roast and
> gravy. I thin down the gravy with water and perhaps add some tomato sauce
> as well.
>