One Roast = Three Meals

Considering the craziness of my summer...or my life in general...I'm a fan of "cooking" once and having food to eat for a while.  It really makes things much easier, though not as exciting.  This past Sunday, we had roast that was cooked in the crock-pot with potatoes, celery, onion and seasoning (I usually put in carrots, but there was not room for them this time).  I really like this meal because it is super easy and there are always leftovers.  So on Monday, we had pot pie, and Wednesday there was soup.  Things were weird on Tuesday and Thursday night...I think it was "every man for himself" food night.  

Leftover Roast Pot Pie

~Shred the roast beef and cut up the potatoes (and possibly carrots) into smaller pieces.

~Add more veggies! (I used frozen green beans and corn.)

~I used a little V8 versus gravy as liquid.

~Top it off with pie crust and sprinkle on some celery seed.  (I used the Pioneer Woman's pie crust recipe because I already had some dough from that frozen in the freezer.  Another quick way to do it would be to use the pre-made pie crust by Pillsbury.)

~Pot pies should be baked at a fairly high temperature! I set my oven at 400, and it turned out perfectly.

Leftover Roast Soup

~After making the pot pie, I simply threw everything I had left (roast, potatoes, green beans, corn) into a bowl.  On Wednesday, I pulled it out, dumped it in a soup pot and heated it up!

~To make it more soupy, I added more V8 and low-sodium stock (any kind works).

~Season it to your taste!