I can't wait for you to make this recipe!
Typically, when I make a slow cooker pot roast I cook an extra large beef roast for leftovers. There are so many wonderful ways to use leftover pot roast. Two of my favorites uses for leftover post roast are Slow Cooker Salsa Verde Beef Enchiladas and this super easy Shepherd’s Pie with Leftover Pot Roast.
Grab your ingredients!
1 large onion, diced 2 tablespoons butter 2 -3 cups shredded pot roast 2 cups beef gravy (leftover, canned or prepared from a mix) 1 bag peas and carrots, cooked salt and pepper to taste 2 cups left over mashed potatoes or prepared instant potatoes 1 egg
Preheat oven to 400 degrees Fahrenheit. Butter a 9×13 baking dish or spray with no-stick cooking spray. Saute onion in butter until tender.
Add the shredded beef, gravy, peas and carrots. Heat through and season with salt and pepper to taste.
Pour into a casserole dish. Add beaten egg into the potatoes, and spoon over the meat and vegetable mixture.
Bake at 400 degrees for approximately 30 minutes, until bubbly.