Left-Over Pot Roast Stew

My mom called me with a pot roast emergency.  Someone had very kindly brought her and my father dinner but they brought a WHOLE pot roast, 6 potatoes, and about 2 lbs of carrots.  All that for 2 people.  We had a good laugh over it when she called me, but I didn’t understand what the emergency was.  Evidently the roast was on the dry side. She didn’t want to waste it, but neither she nor my father could eat the leftovers.  “Leah, can you do something with it?”  Of course I said I’d love to and picked up my bounty.  

Now, what to do with it?  Well, the obvious answer to me was stew and this is what I came up with.  I took it over to my parents a couple days later and my stew was met with not only their approval, but a request for me to leave all the leftovers.  Now that’s what I call a success!

Left-Over Pot Roast Stew

INGREDIENTS

2 cups barley

2 Tbsp olive oil

1 sweet onion, diced

1/2 a head celery, chopped

4 cloves garlic, minced

2 tsp sea salt

1 tsp pepper

2 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

8 cups beef broth

1 bay leaf

2-inch piece of parmesan rind, optional but gives great flavor

2 cups gravy (I used McCormick Brown Gravy)

26 oz chopped San Marzano tomatoes

small bag frozen peas

4 roasted potatoes, cut into bite-sized pieces

2 cups roasted carrots

16 oz sliced baby bella mushrooms, sauteed

3-4 cups leftover pot roast, shredded

1/4 cup fresh parsley, chopped

PREPARATION

1. Bring barley and 3 quarts water to a boil over high heat.  Reduce heat and simmer 30 minutes.  Drain and set aside when barley is tender and cooked through.
2. In a large soup pot over medium heat, add the oil, onion, and celery.  Cook, stirring occasionally, until onions are translucent and edges begin to brown, about 10 minutes.  Add garlic, salt, pepper, thyme, basil, and oregano.  Continue to cook until garlic is cooked through (adding oil as needed).
3. Add the broth, bay leaf, and Parmesan rind and bring to a low boil.  Stir in the gravy, tomatoes, peas, potatoes, carrots, mushrooms, roast, and barley.  Bring to a simmer and cook for 30 minutes to meld flavors.  Stir in the Parsley during the last 5 minutes of cooking.  Adjust seasoning to taste.