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“We love pot roast, but with only three people, we can’t eat it all in one meal. So I use the extra beef to make Beef Barley Soup,” writes Catherine Graham of Lawrenceville, Georgia. “I shred the meat and simmer in a 2-quart mixture of beef broth and beef bouillon. Then I stir in barley, and once it is cooked, I add leftover diced vegetables. It’s fast, easy and hearty.”
“I turn my leftover pot roast and vegetables into tasty burritos,” relates Dana M. of Dayton,…
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"We always have ham for the holidays," shares Peg Schaefer
of Newark, Delaware. "I cube the…
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