I love the fall, I love to cook comfort food and to me a stew is a comfort food!  What better way than to use “Leftover” pot roast to make this delicious stew.  You can get such fresh root veggies to throw in there and for me green beans are a must in a stew.  Here is a great recipe to use up those fall roots and more.

Easy One Pot “Leftover” Stew Recipe:

Ingredients you will need:

1 lb cooked leftover pot roast, cut into bite-sized pieces

1 small onion, coarsely chopped

10 baby carrots, thickly cut (or whole if preferred)

1 cup fresh or frozen corn

1 cup fresh or frozen green beans

6 fresh tomatoes diced or 1 can (15oz) diced tomatoes

1 cup beef broth

1 cup water

1 Tbsp fresh rosemary

1 Tbsp fresh Thyme

1 Tbsp dried parsley flakes

1 Tbsp minced garlic

1 tsp salt

½ tsp pepper

1 cup gluten-free noodles, cooked

Putting it all together:

Place all ingredients except gluten-free noodles in crock pot. Cook on low 4-6 hours. In the last half hour of cooking, add gluten-free noodles to the crock pot, stir.  Allow to cook for the remaining time.

Recipe provided by Becky Fowler who cooks dairy-free, gluten-free, soy-free, nut-free for her son.  Becky has 2 small children and loves to sew and crochet in her spare time and can be found at Sew Need It.