Ingredients
- 2-3 tbsp salted butter or extra virgin olive oil
- 1 onion diced
- 1-2 stalks celery diced
- 1-2 tsp garlic powder
- salt to taste
- black pepper to taste
- 1 tsp dried thyme
- ½ cup tomato paste
- 4 cups beef broth see notes for a Better Than Bouillon swap
- 1/2-1 cup leftover gravy or 1 brown gravy packet — see notes
- 2-3 tbsp Worcestershire sauce
- 1-2 cups leftover pot roast diced
- 1 cup carrots leftover, sliced
- 1 cup russet potatoes leftover, diced
- 1 can corn or leftover corn
- 1 can cut green beans or leftover green beans
- 1-2 bay leaves
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
7.5 Quart Dutch Oven I love this dutch oven -- from roasts to stews to sourdough bread, it just gets the job done
Extra Large Plastic Cutting Boards When I have a lot of chopping or cutting to do, I love these oversized boards
Sharp Chef's Knives My Topfeel knives are so good and they are reasonably priced
Method Start Cooking
- Melt the butter (or heat the olive oil) in the bottom of a large Dutch oven or stock pot over medium heat. Add the onion and celery and sauté until softened.
- Add the garlic powder and cook briefly, 30 seconds to a minute. Season with salt, pepper, and thyme.
- Stir in the tomato paste. If you're making your own gravy instead of using leftover gravy or a packet, see the notes.
- Add the beef broth, gravy, and Worcestershire sauce, scraping up the browned bits from the bottom of the pot.
- Add the leftover pot roast, carrots, potatoes, corn, green beans, and bay leaves. Stir well until all the seasoning is mixed in.
- Bring to a boil, then reduce to a simmer and let it cook for at least 30 minutes, stirring now and then. Remove the bay leaves, taste, and adjust the salt, pepper, and garlic powder. Serve with warm bread or biscuits.
Nutrition
Video
Notes
No leftover gravy? Make your own right in the pot: after you stir in the tomato paste, sprinkle in about 1/4 cup of flour and let it cook for a minute before adding the broth. A brown gravy packet or a jar of brown gravy works too.
No beef broth? Use 4 cups of water plus a heaping teaspoon of Better Than Bouillon beef base. That's what I do.
Use what you have. Any leftover vegetables from your pot roast dinner can go in. Don't let them go to waste.
Feeding a bigger crowd? I usually make a batch and a half for my family. Just scale it up in the recipe card.
Be generous with the Worcestershire sauce — you can't have beef stew without it!
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