2 lb. chuck roast, cooked and shredded
1 (16 oz.) can of mushrooms
1 (8 oz.) can of carrots
2 tbsp. of butter
2 c. rice, cooked
1 lg. onion
Soy sauce to taste

Cook roast and save 1 cup broth. Cut mushrooms and carrots into strips, chop onion. Saute in butter. Add soy sauce. Cook rice in 1 cup broth and 1 cup water. Take shredded roast mix with veggies. Add to rice and serve.