Prep: 55 minutes
Yield: 4 servings
3 cups beef broth
3 tbs flour
2 1/2 cups shredded pot roast
10 oz frozen carrots & peas, thawed
1/2 tsp oregano
5 medium potatoes, peeled, & boiled until soft
1/8 cup milk
Preheat oven to 350 degrees. Coat 1 1/2 quart baking dish with nonstick cooking spray. Mash potatoes with milk until smooth & creamy, set aside. Whisk beef broth and flour together in a medium saucepan. Heat until simmering, simmer for 1 additional minute or until thickened.
Reserve 1 cup gravy in fridge for tomorrow.
Stir in pot roast, vegetables, and oregano. Spoon mixture into prepared baking dish. Spoon potatoes over top of meat mixture. Bake for 30 minutes. Let stand for 15 minutes before serving.