I had leftover pot roast that needed to be used so I made this recipe subbing my pot roast for the ground beef. Worked out great! I used beef broth rather than the bouillon and water, and I used diced tomatoes that were flavored with basil, oregano and onion. Instead of frozen corn, I used a full 15 oz. can of corn, drained. I simmered this for about 30 minutes and then added my shredded pot roast and corn. I didn’t think it needed to simmer another hour as my veggies were already tender. This is very good and I would make it again. I meant to add a bay leaf while simmering, but forgot. I'll do that next time.
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I had leftover pot roast that needed to be used so I made this recipe subbing my pot roast for...