After cooking a pot roast, drain the drippings into a jar and put in the fridge. Slice the roast for sandwiches or leftovers and store the nice slices however you like. Then chunk up all the little or fatty pieces left and toss them back in the pot. Put the pot in the fridge by the drippings. (If you made veggies with the roast, chop up the leftovers and keep in the pot with the roast pieces.)
The next morning, get up and put the pot on the stove. The fat will have risen and solidified in the drippings – dip it out with a spoon and dump the liquid in the pot. If you were without leftover veggies, chop up whatever you have on hand that sounds good. I didn’t have leftovers today, so what I had on hand was a red potato, a russet potato, half a red bell pepper, the end of a purple onion, mushrooms I clearanced (yes, I know that’s not really a word but it just sounds so good!) that I roasted and froze, barley, sweet corn from the freezer and a bouillon cube (MSG free).
Add enough water to make however much broth you like. I like a lot! I usually thicken it a bit with cornstarch or flour the last 30 minutes before we eat. It tastes best if it simmers for a long time so the flavors can really blend. I served it today with toast and cheese, berries and apples. It’s not fancy, but close enough!
It is warm and satisfying on a snowy day at our farm.