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1.5 tablespoons butter, divided
0.5 pound baby carrots, cut into horizontal quarters
0.75 cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
0.5 cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)
Instructions
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Stir in shredded pot roast; set aside.
Stir together boiling water and remaining 1 tablespoon butter in a large bowl until butter is melted. Mix in milk, potatoes, and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.
Ingredients
1.5 tablespoons butter, divided
0.5 pound baby carrots, cut into horizontal quarters
0.75 cup chopped onion
2 stalks celery, chopped
2 cups shredded leftover pot roast
2 cups boiling water
0.5 cup milk
1 (4 ounce) package scalloped potatoes (such as Idahoan®)