Mom's Roast Beef Stew

When my mom used to make a Sunday roast, she always made extra of EVERYTHING so that we would have leftovers for the following day. She would then combine all the ingredients and make a delicious beef stew or a big meat pie. We always looked forward to dinner the following day almost as much as we looked forward to the original "Sunday Roast Feast".

Mom's Roast Beef Stew

1 beef roast (this works for any size of roast...if its extra large, add another packet of soup mix)

1 package dry onion soup mix

Place beef roast in the bottom of a roasting pan with 1-2 quart water (keeps roast from drying out...as well as a base for the gravy) Sprinkle onion soup mix on top of roast. Set aside.

10 potatoes

2lbs (or more) baby carrots

Cut potatoes into half. Place potatoes and carrots in pan around roast. Cover with lid or a tinfoil tent. Bake at 250 degrees for 5 hours.

When done, remove meat, potatoes and carrots from pan. Strain drippings through a strainer and put LIQUID back into a pan. Season with season salt, pepper, onion powder and garlic powder. Bring liquid to a boil. Make a thickening with cornstarch and water (2 parts cornstarch to 1 part water) and slowly pour into boiling liquid until gravy is thickened to desired thickness. You may need to add all the thickening...but let gravy sit for a minute and see how much it thickens before you add more.

NOW...the roast and potatoes/carrots and gravy are ready to eat OR you can make stew (or burrito's..recipe coming soon).

Stew:

leftover meat pieces

leftover cooked potatoes. cut into chunky pieces

leftover cooked carrots, cut into chunks

gravy

seasonings

Add all ingredient (any amount you would like) into crock pot. Cook on low for 4-6 hours.

Serve with grilled cheese sandwiches or your favorite bread.