1 tbsp. butter
1 c. chopped leftover roast beef
1 onion, chopped
14 oz. beef broth
1 c. potatoes, chopped
Salt & pepper
A little cornstarch, dissolved in water
Melt the butter in a skillet. Add the beef and onion and cook for a few minutes. I also chopped up the cooked carrots from the pot roast and added them. Add broth and potatoes. Season with salt and pepper. Cover and cook over medium-low heat until potatoes are tender. Stir in cornstarch mixture. Cook, stirring, until sauce is thickened into a gravy. Serves 2-4.