Leftover Beef Roast

One of my favorite leftovers is roast.
Next day's dinner is soooooooooooooooo easy and no one ever complains about these leftovers!
This recipe is very versatile depending on what you have leftover.
I use one pan and whatever container the potatoes were saved in so technically, it's a one pot meal and comes together very quickly.
This generously serves 4 people or 3 very hungry people.  

Leftover beef roast.  About a pound is ideal but if it's a little less or a little more, that's ok too.
2 cups of the drippings or beef broth.  If you don't quite have 2 cups, add water, canned beef broth or milk.
2 heaping Tablespoons of flour
Leftover potatoes
(You could also use rice, pasta or toast in place of potatoes.  To make a hot beef commercial, place a slice of toast under the potatoes.)

Chop the beef up into small, bite size pieces.
Melt about 2 Tablespoons of the fat (or EVOO) with two heaping Tablespoons of flour in the bottom of a wide, deep pan on medium heat.
Whisk for one minute.
Add the beef drippings and beef chucks to the flour/fat mixture and stir until it comes to a boil.

Warm up the potatoes in the microwave.  Mine takes about 6 minutes on high.

Once the beef and gravy comes to a boil, adjust the seasoning and thickness and if needed by adding water, beef broth, milk or water.  Once it comes to a boil again, turn the heat down to simmer.

Mound the potatoes onto the plate and pour the beef gravy on top.
Serve with a side of veggies or a salad.

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