Something Simple: Oven Stew

This recipe is so easy, I almost feel silly for posting any pictures of the process.

Now, I will say, while this recipe is easy, it requires that you make a Pot Roast first. The leftovers of that meal are used to make this one. That's exactly the beauty of it. It's is two meals in one!

My mom said that she came up with this recipe years ago. She had made a pot roast for herself and my dad, and because she had used her mom's recipe (which was meant to serve 5-7 people), she had oodles of leftovers. So she turned the leftovers into a stew. This very stew below.

You'll be amazed at how different it is from the original Pot Roast, even though the foundational elements are the same.

Happy cooking!

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Oven Stew

Ingredients

1 cup leftover pot roast, cut to bite-sized pieces

1 cup leftover potatoes

, cut to bite-sized pieces

½ cup leftover carrots, cut to bite-sized pieces

1 can corn

1 can green beans

1 packet Au Jus mix

Directions

1. Preheat the oven to 350 degrees.

2. Place the roast, potato and carrot pieces into a casserole dish (9x9 or 9x13).

3. Mix in corn and green beans.

4. Prepare Au Jus according to package directions. If you have leftover juice from the pot roast, use it in place of the water called for on the Au Jus packet.

5. Pour prepared Au Jus into the casserole dish.

6. Bake in the oven for an hour. Serve.

Vegetables and meat mixed together in the dish.

Covered with Au Jus.

Baked until bubbly and extra flavorful.

Happy stewing!