Here is a quick and easy way to use left over Pot Roast in a most creative and appealing way. This roast is from my Irish Stout Roast Beef Dinner, so I cut the left overs into strips reserving the veggies and gravy, then stir fried some frozen vegetables, then combined them together and served them over some Minute Maid Rice. You could also do this with Roasted chicken or Pork, and just add a bit of gravy or a can or 2 of Cream of chicken or other cream Soup.
A great quick use of left overs, and a nice way to add veggies to your menu.
Cut cold roast beef into thin strips or chunks, as desired. Prep and chop veggies, assorted peppers and onions and set aside till needed.
Add olive oil to large skillet, heat over medium high heat. Then add in the chopped peppers and onions, saute until vegetables are translucent about 6-8 minutes. Add the frozen veggies about half way through cooking, then remove to a large platter.
Now stir in the roast beef strips & extra vegetables, and any additional gravy you had left from the Roast Beef dinner. Saute over medium high heat until beef is heated through.
Add the sauteed vegetables back into the skilllet with the roast beef and stir until all is heated throught. If gravy is too thick, you may want to thin with a bit of water or beef broth, continue to stir until well blended together.
Serve over cooked rice or pasta. I used Minute Maid Rice. Note: I used Low Sodium Soy Sauce instead of adding additional salt.