Hi Maureen!

I am so happy you made the Pot Roast...with left-overs you can make sandwiches and of course, Pot Roast Soup (see recipe below) with all the delicious juices left over in the bottom of the pot. We always look forward to this soup!

Happy Cooking!
Gina

POT ROAST SOUP
serves 8

left-over pot roast and veggies
8 cups water
3 carrots, washed and cut into chunks
2 potatoes, scrubbed and cut into chunks
1 Tbsp Zeus seasoning (this has no MSG. It contains salt, papkrika, oregano, garlic, black pepper, rosemary, nutmeg, basil, thyme, and 7 other natural spices.)
1 packet of George Washington's Rich Brown Seasoning and Broth

In a large pot, combine remainder of pot roast and veggies with 8 cups water. Add carrots and potatoes, and cabbage. Add 1 cup noodles. Bring to a soft boil, lower heat to medium and put lid on, simmer for at least 2 hours. Serve with homemade bread.