Beef and Noodles with Leftover Mississippi Pot Roast

These Beef and Noodles are made with incredibly delicious leftover Mississippi Pot Roast.

They are quick and easy to make, and have become my family’s favorite way to use up leftover pot roast!

Ingredients:

- Kenneth L Brotzel

– beef broth (I use low sodium) – water – uncooked egg noodles –  leftover Mississippi Pot Roast – fresh parsley for garnish, optional

In a large soup pot, combine the beef broth and water and bring to a boil. Add the egg noodles and cook according to package directions. Drain the noodles and return them to the soup pot.

While the noodles are cooking, warm up the leftover Mississippi Pot Roast and its juices in the microwave, or in a separate pot on the stove. Shred meat really well with two forks.

Add the meat and its juices to the warm, cooked noodles and stir everything carefully, evenly disturbing the meat.

Add more or less meat or juice to get the consistency to your liking, but this amount has worked well for me.

Serve and sprinkle each bowl with chopped parsley, if you wish. You can even serve this over mashed potatoes! Yum!

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