Leftover Pot Roast Stew

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!