Left Over Pot Roast Stew

Course Main Course

Prep Time 10

Cook Time 30

Servings 6

Equipment

1 Dutch Oven or Oven Safe Casserole Dish 5 quarts

Ingredients

2 Cups Cooked Pot Roast Cut to fork size pieces
1 - 2 Cups Gravy Left over from the roast
1 Can Cream of Soup Use your preference
1 Can water Use the empty soup can
2 Cups Mixed Vegetables Frozen

Instructions

Preheat oven to 350 degrees. Adjust the middle rack to accommodate the pan if needed.
In the cooking pot combine all ingredients and mix.
Cover and put into oven to bake until warmed through.
Once the mixture is heated, pull out of oven and test seasonings. Adjust to taste.

Notes

This is one of those dishes that makes use of left overs. The majority of the work has already been done with the cooking of the pot roast.

You could heat this through on the stove top if you like or put it in the slow cooker on low.

I don't use canned vegetables in this because they would disintegrate in the oven. You could leave them out until the end and add them to warm through. Don't forget to drain them first!

You could serve this with potatoes on the side or over biscuits.