Tuesday, January 24, 2012

Kitchen Diary – Leftovers: Pot Roast with Vegetables

Slice up a potato and put in a frying pan, cover with beef broth, cover, and let cook over low heat until potatoes are pretty much done. Over the potatoes, add sliced vegetables (if using carrots, cut them very thin) and thinly-sliced pot roast. Add some more beef broth and cover: everything will cook in about 10-15 minutes over low heat.

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