Our family loves this way to use leftover roast!

Have to try!

I had a little different roast...it had been made in slow cooker with mushroom soup & beef broth, potatoes, onions, carrots. What I did was to follow the recipe at first with the fresh shopped onions, but added mushrooms (from gravy), carrots, and onions from the gravy once the new ones were caramelized. After this was warm, added beef. Added flour. Then, instead of canned tomatoes, I diced up a fresh one, added it and beef gravy from pot roast instead of the canned tomato juices. Heated all that, added the pimento and wine, then followed the rest of the recipe. Fah-bu-lous!

I searched the web for leftover pot roast recipes and stumbled upon this gem!! I'm so glad I did! This was better than the original pot roast I had made. My hubby and I both raved and decided to always make roasts large enough to have leftovers just for this recipe. I used one large Vidalia and sautéed until caramelized (about 20 minutes). I also left out the pimentos because I didn't have any. This casserole has a deep and rich flavor anyone will LOVE!!

This is really good! I had leftover pot roast and we were tired of sandwiches. I only used 2 tbsp. onion (hubby doesn't like onion but thought I could sneak a few in) and didn't put in the pimentos. The red wine gives it a very deep flavor and makes it taste gourmet for macaroni casserole. I am going to try it with hamburger sometime.

I was looking for a way to use up some leftover pot roast and found this recipe. I was so impressed by the taste! I will intentionally make extra-large roasts in the future so there is leftover meat to use for this meal. I left out the pimentos and red wine because I didn't have any on hand, and use Wacky Mac for the pasta. It turned out delicious -- thanks!