Rating: 4.6 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.

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Recipe Summary test

prep:
10 mins
cook:
35 mins
additional:
5 mins
total:
50 mins
Servings:
4
Yield:
1 8-inch casserole
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.

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  • Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.

  • Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.

  • Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

Nutrition Facts

513 calories; protein 30.8g; carbohydrates 30.3g; fat 29.6g; cholesterol 111.8mg; sodium 611.9mg. Full Nutrition
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Reviews (1)

Most helpful critical review

Rating: 3 stars
06/06/2020
The recipe was easy as simple and sounded amazing. In the instructions it never told you when to add the milk. I definitely think its longer than 30-40 minutes. The sauce doesnt really thicken up. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2020
So yummy Read More
Rating: 3 stars
06/06/2020
The recipe was easy as simple and sounded amazing. In the instructions it never told you when to add the milk. I definitely think its longer than 30-40 minutes. The sauce doesnt really thicken up. Read More