…but close! It’s pot roast and eggs (add it to the “stuff you can do with pot roast” list!) I took a chunk of the pot roast, shredded it up and sauteed it lightly in a pan. I sauteed it just enough to warm it up a little and let some of the fat provide some grease for the asparagus I also wanted to cook.
While Adam was tending to the potatoes, I added a little garlic to the asparagus (stirring occasionally) and scrambled some eggs. At the point where the eggs were cooked, but still slightly runny, I added the shredded pot roast back in. Then I sprinkled a little bit of cheddar cheese on top and let it melt.
After only a few minutes (albeit with three burners going), we have ourselves a lovely meal:
