Or, leftovers.
I reheated the pot roast in a saucepan with some of the gravy - it helped the meat stay moist and tender while reheating. For the leftover carrot, sliced onions, and potatoes I put them in a baking dish, smashed them just a little bit with a fork, drizzled with olive oil and sprinkled with salt and pepper. I baked it at 450 degrees for about 25 minutes.
Oh. My. Goodness. I saw this trick on Jamie Oliver's show the other day. He parboiled his potatoes and then roasted them in the oven.
My veggies were already cooked the other day in the crockpot, so of course they didn't need parboiling. The edges of the carrot and potatoes became crusty and crunchy, and the sliced onion bits turned crispy. From now on I will always add lots of extra veg to the crockpot specifically to make this later.
Add some green beans, and dinner is served:
mmmmm
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