This is a recipe I use as the “next day meal” on nights I prepare French Dip or a Pot Roast. When we finish enjoying the first meal from the Chuck Roast, I shred the remaining meat and place it, and all of the remaining cooking liquid, in a container in the refrigerator. The next day, I take out that container and remove the separated fat (which is now solidified) from the mixture. The following can be placed in a slow cooker on low for three hours OR on the stove top until heated through.
Ingredients
- 1# of leftover Chuck Roast (shredded) and cooking liquid (purchase here)
- 1 – 12 oz. bag of frozen mixed vegetables (I prefer carrots, peas, green beans and corn mix)
- 1 – 14 oz. can of diced tomatoes
- 1 – 16oz. bag of gnocchi
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt to taste
- 1-16 oz container of beef broth
Directions
- Remove any excess fat from the Chuck Roast.
- Place all ingredients in a stock pot on the stove under medium heat or in the slow cooker for three hours on low. (With either method, cook until all ingredients are heated through.)
