Leftover Roast Brunswick Stew

This is a very good Brunswick stew made with last night’s leftover pot roast. Southern style BBQ sauce works best. Don’t use honey BBQ or other really sweet sauces because they make the stew too sweet.

Step: 1

Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.

Step: 2

Cover, and cook at least 1 hour on High.

Per Serving: 407 calories; protein 19.4g; carbohydrates 44.7g; fat 15.9g; cholesterol 63.6mg; sodium 1604.7mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.