We made a delicious pot roast the other night. It was HUGE, so even after eating on it a few days we still had leftovers. Clearly pot roast that good can’t go to waste, so I threw together a new stew recipe that was accidentally perfect! It’s going into the permanent file. I love it when leftover experiments turn out so yummy!
Ingredients
2-3 cups leftover pot roast, cubed
2 carrots, chopped
1 onion, chopped
1 can navy beans, drained
1 cup wild rice
salt and pepper to taste
2 cups water
Directions
I had saved the seasoned juices from the roast, so I threw a few cups of that into a crock pot. You can use beef broth in its place, or even water if you’re looking for a lower sodium option. You can add less liquid or more, depending on your consistency preference. 2 cups worked perfectly for our stew. Add 2 cups of water to the juices {or broth}, roast, carrots, onions and beans into the bottom of the crock pot as well.
Cook on low 6 hours or high 4 hours. Add rice when 1 hour of cook time remains. Season with salt and pepper before serving. Enjoy!
Em says
Looks fantastic. I don’t often add rice to recipes. I should do so more often!
Mavis says
I don’t either, but I’m glad I did this time. It totally made the meal!
Stacy says
This looks great!! I am thinking to use barley instead/in addition to the rice.
Either way, it looks quick and easy. I think we may try this one chilly evening
Thanks for the recipe Mavis,
Stacy