"A delicious way to use up left over pot roast from Sunday night dinner. You can even try this with left over chicken or ground beef!"
Pot Roast Bowl
Servings – 8 (or depending on how much leftovers you have)
Prep Time – 20 Minutes
Cook Time – 40 Minutes
Ingredients:
Vegetable of your choice, I like corn or peas and carrots mix for this recipe.
Salt and pepper to taste
1/2" pats of butter
Directions:
Shred pot roast - easiest way to do this is by using two forks and in a pulling apart motion shred roast into strips that resemble "string like" pieces.
Place 1 1/2 cups mashed potatoes at the bottom of the bowl.
Spoon over 2 tablespoons of the roast gravy.
add 1/2 cup or more of your vegetable. Place pat of butter on top of vegetables.
Top vegetables with 2 cups of roast. Add two more table spoons of gravy over the top. Season with salt and pepper.
Serve with crusty French bread and butter. Enjoy!
"This recipe makes a great option for a party. Have everything set up in a buffet style with different vegetables, extra gravy ready for guest to make their own bowls and top them however they prefer. Serve with an assortment of rolls and spreads. Violá! You have a pot roast bar!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.