This is simple to make – and great in a crock pot! Start with the left over pot roast. Remove the meat from any fat, shredding it as you go. For each cup of shredded meat you will want 2 small potatoes, 1/4 cup frozen peas, 1/4 stick celery and 2 carrots.
Peel and dice the spuds, toss into the crock pot. Peel carrots and cut into coins, then add to potatoes. Cut the celery the same way you did the carrots, and add to the pot along with one bay leaf. Now, for some liquid -> 1 can cream of mushroom soup with 1 can of water…add a little beef bouillon and dehydrated onion. Set on high for one hour and then to low for 4-5 hours.
Stir in any left over pot roast gravy, your frozen peas and the shredded meat. Cover and simmer one more hour. You can stir in a little bit of instant potatoes if it is a tad thinner than you want it, it’s a great way to thicken it up without changing the flavor like flour or corn starch can. We like it a little juicy here because Ms Sarah isn’t really into “gravy” yetSimply spoon it over some fresh biscuits and you have a feast for a king! You can’t really see the biscuits any more but trust me, they are there. (Or they were– I think my husband broke a speed record at dinner tonight!)